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Nutrition: per serving

  • kcal558
  • fat43g
  • saturates8g
  • carbs20g
  • sugars8g
  • fibre4g
  • protein23g
  • salt2.1g

Method

  • step 1

    Place the potatoes in a small saucepan of boiling water and simmer for 15 mins or until fork-tender. Cool and cut into thick slices.

  • step 2

    Flake the mackerel into a bowl and add the cooled potatoes, spring onions, beetroot and dill.

  • step 3

    In a separate bowl, whisk together the olive oil, lemon juice, caraway seeds and some seasoning. Pour over the salad and toss everything well to coat. Scatter over the lemon zest. Pack into plastic containers and chill, or eat straight away.

Recipe from Good Food magazine, June 2012

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.3 out of 5.7 ratings

catie74

My 11 loves this and often takes for his packed lunch as they put their lunches in fridges. He takes the dressing and the beetroot in separate little pots and adds when he is ready to eat. This is a great salad

AliGrace

A star rating of 4 out of 5.

Made this with roasted beetroot -- lovely combination of flavours, but I think pickled beetroot would drown out the lemon and really not work. I left out the dill, and the lemon and caraway was enough flavour on its own, with a pinch of salt. Bear in mind that it will look nothing like the picture…

ingridbraad

A star rating of 5 out of 5.

The combination of ingredients was new to me, but it tasted great.

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