Smoked mackerel and gooseberry salad
- June 2015
- Serves 4
- Hands-on time 35 min
Our smoked mackerel and gooseberry salad is packed with tender summer veg, goat’s cheese and radishes. Serve with new potatoes for a delicious, colourful summer lunch.
- Gluten-free recipes
- 37.3g (8.9g saturated)
- 32g (8.9g sugars)
- 650g new potatoes
- 2 tbsp cold pressed rapeseed oil
- 200g baby courgettes, halved lengthways
- 150g runner beans, stringed and cut diagonally into 2cm slices
- 200g gooseberries
- Large bunch watercress
- 100g radishes, sliced
- 100g ash-coated goat’s cheese
- 4 peppered smoked mackerel fillets (see tip)
For the dressing
- Finely grated zest and juice 1 lemon
- 2 tsp caster sugar
- 1 tbsp wholegrain mustard
- Small bunch fresh dill, leaves chopped
- 3-4 tbsp cold pressed rapeseed oil
- Bring a large pan of water to the boil, then add the potatoes and cook for 10 minutes or until nearly tender (test with the tip of a sharp knife). Drain and set aside.
- Heat the 2 tbsp oil in a large frying pan over a medium heat. Add the potatoes and crush them lightly with the back of a spoon or fork. Fry for 10 minutes, then add the courgettes and cook for 5-10 minutes until the courgettes are tender and have taken on a little colour. Set aside.
- Meanwhile, make the dressing. Combine the lemon zest and juice, sugar, mustard and dill with a pinch of salt and pepper in a bowl. Slowly mix in the oil, taste and adjust the seasoning if needed. Set aside (see Make Ahead).
- Blanch the runner beans in a small pan of boiling water for 2 minutes, then drain and rinse until cool. Add to the potato mix along with the gooseberries. Heat everything through for 2-3 minutes – it only needs to be slightly warm. Transfer to a serving platter.
- Add the watercress and radishes and mix gently, then crumble over the goat’s cheese. Break the mackerel fillets into small pieces and add to the salad, then drizzle over the dressing and serve.
This salad would be just as good made with fresh mackerel fillets. Grill them under a medium-high heat for 2 minutes on each side until cooked through.
Make the dressing up to a week in advance, without adding the dill. Keep in a sealed container in the fridge and shake well (with the dill) to use.
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