Mackerel salad with yuzu dressing

Mackerel salad with yuzu dressing

Yuzu juice adds a citrus kick to the rich, oily mackerel and Charlotte potato salad.

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HealthyHigh in omega 3
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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Ingredients

  • 350g charlotte potatoes, cut into bitesize pieces
  • 2 frozen mackerel fillets
  • ½ red onion, thinly sliced
  • 1 tbsp Cooks' Ingredients Yuzu Juice, plus 1 tsp
  • 60g low fat natural yogurt
  • ½ tsp English mustard
  • 1 x 25g pack flat leaf parsley, leaves only, torn if large
  • 1 x 130g pack Waitrose Watercress, Spinach & Rocket Salad

Method

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,687kJ/ 403kcals

Fat

19g

Saturated Fat

4.2g

Carbohydrates

32g

Sugars

7.4g

Fibre

6.1g

Protein

24g

Salt

0.7g

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