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Crisp sweet potatoes with smoked mackerel pâté

Crisp sweet potatoes with smoked mackerel pâté

Shake up your baked potato game with this colourful and easy idea – with 1 of your 5 a day and a good source of heart-healthy Omega 3s.

3 out of 5 stars(2) Rate this recipe
HealthyHigh in omega 31 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 600g Essential Sweet Potatoes
  • 1 tbsp Essential White Wine Vinegar
  • 1 tsp Essential Pure Clear Honey
  • 100g Essential Radishes, trimmed and sliced
  • 230g Essential Smoked Mackerel Fillets, bones and skin removed
  • 2 tbsp Essential Greek Style Yogurt
  • 3 Essential Salad Onions, trimmed and sliced
  • 1 Essential Lemon, scrubbed, zest and juice of ½, plus a squeeze to serve
  • 2 tbsp chopped dill (optional)
  • 115g pack baby spinach
  • 150g Essential Pickled Sweet Baby Beetroot, drained and cubed, or use Essential Cucumber
  • 1 tbsp Essential Olive Oil


  1. Preheat the oven to 200°C, gas mark 6. Pierce the sweet potatoes with a fork, place on a baking tray and roast for 40-45 minutes, or until tender. Mix the vinegar and honey in a bowl with a pinch of salt. Toss in the radishes and set aside.

  2. Put the mackerel in a mixing bowl with the yogurt and mash together with a fork. Stir through the salad onions, lemon zest and juice, dill (if using) and a good grind of black pepper.

  3. Split open the sweet potatoes and mash the flesh roughly with a fork. Divide the mackerel pâté between them and top with some of the spinach and drained radishes. Serve the remaining salad and beetroot on the side, drizzled with olive oil and a dash more lemon juice, if liked.

Cook’s tip

If you have an air fryer large enough to cook 4 sweet potatoes at once, this recipe is the ideal way to use it. Prick them, then cook for 30-40 minutes until crisp outside and fluffy in the middle.


Typical values per serving when made using specific products in recipe


1,693kJ/ 405kcals



Saturated Fat












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