Jersey Royal, mackerel and cucumber salad recipe
Summery salads needn’t be boring and this seasonal delight with refreshing cucumber, peppery watercress and Jersey Royals is a delight. Mix in chunks of salty smoked mackerel, gooey soft-boiled eggs and a drizzle of creamy caper dressing and take this easy salad to the next level.
See method- Serves 2
- 10 mins to prepare and 10 mins to cook
- 681 calories / serving
Ingredients
- 375g Jersey Royals, halved, or quartered, if large
- 2 eggs
- 3 smoked mackerel fillets
- ½ cucumber, seeded and cut into half moons
- 85g bag watercress, leaves picked
- 3 spring onions, finely sliced
For the dressing
- 2 tbsp natural yogurt
- 2 tbsp crème fraîche
- ½ lemon, juiced, plus extra halves, to serve
- 1 tbsp grainy mustard
- 1 tbsp capers, rinsed and chopped
- 1 tsp extra-virgin olive oil
- handful dill, leaves chopped
Each serving contains
- Energy
- 2855kJ 681.0kcal
- Fat
- 44g
- Saturates
- 13g
- Salt
- 3.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 37.2gProtein 38.5gFibre 4.4g
Method
- Cook the potatoes in a pan of boiling salted water for 10 mins, or until tender. Drain and leave to cool for 2 mins. Meanwhile, mix the dressing ingredients in a large bowl with some seasoning. Add the potatoes and toss to coat. Set aside to allow the flavours to infuse.
- Cook the eggs in a pan of boiling water for 6 mins. Remove with a slotted spoon, run briefly under cold water, then peel and halve.
- Meanwhile, warm the mackerel in a pan or microwave for 2 mins (optional). Discard the skin, then flake into chunks.
- Add the cucumber, watercress and spring onions to the potato mixture. Fold through the mackerel, then top with the eggs. Season with freshly cracked black pepper. Serve with extra lemon halves for squeezing over.
- See more British recipes
