Yuzu juice adds a citrus kick to the rich, oily mackerel and Charlotte potato salad.
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Steam the potatoes over a saucepan of boiling water for 15 minutes, or until tender. Cool for a few minutes. Cook the mackerel according to pack instructions.
Meanwhile, put the onion into a bowl with 1 tsp of the yuzu plus a pinch of salt and set aside. Stir together the yogurt, mustard and 1 tbsp yuzu to make the dressing. Loosen with 1–2 tsp water, then season to taste.
Toss the potatoes and parsley with all but 1 tbsp of the dressing. Divide the salad leaves between 2 plates, top with the potatoes, onions and fish. Drizzle the rest of the dressing around to serve.