- Serves2
- CourseLunch
- Prepare15 mins
- Cook15 mins
- Total time30 mins
- Pluscooling
Ingredients
- 250g new potatoes
- 2 British Blacktail Medium Free Range Eggs
- ½ Essential Cucumber, finely sliced
- ½ Essential Red Onion, finely sliced
- 2 tbsp Essential White Wine Vinegar
- 1 tsp clear honey
- 80g bag watercress
- 2 Essential Smoked Mackerel Fillets (about 130g)
- 3 tbsp Greek-style natural yogurt
- ½ x 20g pack dill, fronds chopped
Method
Put the potatoes in a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Simmer for 15 minutes or until tender; drain and set aside. Meanwhile, carefully lower the eggs into another saucepan of simmering water and cook for 6-7 minutes. Drain and set aside to cool in a bowl of cold water.
Meanwhile, put the sliced cucumber and onion in a bowl with the vinegar, honey and a pinch of salt. Toss together and set aside.
Arrange the watercress and potatoes on a plate, then flake over the mackerel. Lift the onion and cucumber from the pickling juice (reserve the juice) and scatter them over the salad. Stir the yogurt into the pickling juice, then stir in most of the dill to make a dressing. Peel and halve the boiled eggs, then place on top of the salad. Spoon over the dressing and scatter over the remaining dill.
Cook’s tip
Grate leftover cucumber into a colander and sprinkle with a little salt; allow to stand for a few minutes. Squeeze out the excess water, then stir through Greek yogurt with lemon zest and mint. Season and serve with grilled fish or lamb.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,033kJ/ 487kcals |
|---|---|
Fat | 27g |
Saturated Fat | 8.7g |
Carbohydrates | 29g |
Sugars | 11g |
Fibre | 4.8g |
Protein | 29g |
Salt | 1.1g |