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.
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.