- Serves4
- CourseMain meal
- Prepare10 mins
- Cook20 mins
- Total time30 mins
Ingredients
- 750g loose British baby potatoes
- 250g pack cooked baby beetroot, thinly sliced
- 1 Essential Red Onion, chopped
- 2 x 125g cans Essential Mackerel Fillets In Olive Oil, 1 tbsp oil reserved then drained
- ½ x 20g pack dill, leaves only, chopped
- 4 Essential Free Range White Eggs
- 150ml tub Essential Soured Cream
Method
Preheat the oven to 200ºC, gas mark 6. Halve or quarter any larger potatoes so they’re all a similar size. Boil in lightly salted water for 20 minutes, until tender. Scatter the beetroot and onion into a shallow ovenproof dish or roasting tin. Flake the mackerel on top and scatter with ½ the dill. Cover with foil and bake for 15 minutes, or until piping hot throughout.
Bring a large saucepan of water to the boil. Break in the eggs, cover with a lid and turn off the heat. Leave for 4-5 minutes until the eggs are poached. Combine the soured cream and remaining dill and season.
Drain the potatoes, return to the pan and toss them in the 1 tbsp reserved oil. Transfer to serving plates and top with the mackerel, beetroot and onion.
Drain the eggs with a slotted spoon and place on top of each salad. Season. Serve with the soured cream mixture.
Cook’s tip
In warmer weather, this salad is equally good served cold. Cook the potatoes and leave to cool before piling onto serving plates. Top with all the other ingredients. Rather than poached eggs, try jammy boiled eggs, boiled for 6-7 minutes, cooled briefly in cold water then peeled and halved.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,018kJ/ 483kcals |
|---|---|
Fat | 24g |
Saturated Fat | 7.7g |
Carbohydrates | 39g |
Sugars | 12g |
Fibre | 6.4g |
Protein | 24g |
Salt | 0.5g |