Warm potato & rollmop salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 250g Charlotte potato(or another waxy variety), quartered
- 1 small red onionfinely chopped
- 6 small gherkinssliced
- 1 tbsp red wine vinegar
- 1 tsp wholegrain mustard
- 3 tbsp virtually fat-free fromage frais
- 4 Rollmops
Nutrition: per serving
- kcal387
- fat15g
- saturates2g
- carbs38g
- sugars17g
- fibre2g
- protein27g
- salt3.16g
Method
step 1
Cook the potatoes in boiling salted water for about 10 mins until tender, then drain and leave to cool a little.
step 2
Meanwhile, mix the onion, gherkins, vinegar, mustard and fromage frais together in a medium bowl. Add the potatoes, mix well, divide between two plates, then top with the fish. Great with a green salad on the side.
