Smoked Mackerel and Potato Salad

Ingredients

• 120g smoked mackerel
• 200g baby potatoes
• 50g mixed greens
• 2 tbsp horseradish cream
• 1 tbsp capers
• Fresh dill

Preparation

1. 1

   Boil baby potatoes in salted water until fork-tender (about 12–15 minutes), then drain and let them cool slightly before halving.

2. 2

   While potatoes cook, prepare the dressing by mixing horseradish cream with a splash of water to loosen if needed.

3. 3

   Flake the smoked mackerel into bite-sized pieces, carefully removing any remaining bones.

4. 4

   In a large bowl or serving plate, combine mixed greens, warm potatoes, mackerel, and capers.

5. 5

   Drizzle with horseradish dressing and gently toss to combine without breaking the fish too much.

6. 6

   Finish with fresh dill and adjust seasoning with black pepper if desired.