|Energy (Kcal) 343|
|Saturated Fat 4.1g||20%|
|Total Sugars 3.2g||4%|
Thickly slice the potatoes and place in a pan. Cover with boiling water from the kettle, return to the boil and simmer for 15 minutes or until the potatoes are just tender.
While the potatoes cook, remove the skin from the mackerel and discard. Break the flesh into bite sized pieces and place in a large bowl.
Halve the cucumber and use a teaspoon to scoop out the seeds. Finely chop the cucumber flesh and add to the bowl. Add the lemon zest and juice and chives to the bowl and mix well.
Drain the potatoes in a colander, then add to the bowl and mix everything together. Season to taste. Serve with a crisp watercress salad.
650g Salad potatoes
250g smoked peppered mackerel fillets
finely grated zest and juice of 1 lemon
3tbsp snipped fresh chives
Patatas Bravas with Chorizo in Red Wine Sauce
Treat yourself to a taste of Spain! Packed with chorizo and red wine, this is sure to please a crowd.
Fresh, summery flavours with peas and mint, coupled with the sweetness of the Parma ham make this a great dish for dining al fresco.
Quick to cook, vibrant colours and fantastic flavours transporting you to the Spanish Costas - now to find the weather to go with it!
This campaign was originally produced in the framework of a programme co-financed by the European Union