Recipe: Peppered mackerel, broccoli, new potato and pea salad

This salad is packed with goodness with its vibrant greens, peppery oily mackerel and hot and creamy dressing.

You can experiment with your own ingredients but I find this is the perfect combination and the potatoes and rich fish make it seem pretty substantial.

Serves 2

mackerel

A wonderfully healthy and tasty recipe

8 new potatoes, boiled and halved

100g tenderstem broccoli, boiled and cooled

Peas, boiled and cooled

50g pea shoots or other leaves

1 pack of smoked, peppered mackerel fillets

100ml creme fraiche

2 tbsps hot horseradish cream or sauce

Boil the new potatoes until tender. Put aside to cool, then halve

Boil the broccoli and peas for about five minutes each and immerse in cold water to cool down and retain the strong green colour.

Mix the creme fraiche and horseradish together well.

When cooled, assemble the salad.

First place the leaves on the bottom and sprinkle lightly with a little extra virgin olive oil.

Add the potatoes, broccoli and peas. Sprinkle  half of the horseradish creme fraiche on top.

Remove the skin and flake the mackerel on top of the vegetables.

Sprinkle the remainder of the sauce on top and serve.

 

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