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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 6 waxy new potatoes, scrubbed
  • 2 fresh mackerel fillets
  • a cup full of frozen peas
  • 1 small little gem lettuce, washed
  • 3 radishes, sliced
  • a handful of pistachio nuts, roughly chopped
  • a handful of fresh herbs, roughly chopped
  • a sqeeze of lemon juice
Warm Mackerel Salad with New Season Garden Potatoes
Grilled mackerel fillets with waxy Maris Peer potatoes, nuts and herbs (and fresh pesto)!
Warm Mackerel Salad with New Season Garden Potatoes Warm Mackerel Salad with New Season Garden Potatoes

New season potaotes are such a dream and these Maris Peer variety are fabulous... they're big on flavour and stay firm when cooking, which is a big plus! They make a wonderful salad and team brilliantly with these warm, grilled mackerel fillets. Heaven!

  1. Start with your new potatoes and boil until nice and soft. Drain, allow to cool and then cut in half lengthways, or keep whole if small
  2. Whilst the potatoes are cooking, brush the mackerel fillets with olive oil on both side and grill (on a well greased piece of foil) under a modertae heat for just a couple of minutes each side. Set aside and (if you want) remove the skins. Cut in half lengways and then cut each half in two, horizontally. Whilst they're under the grill, pop your peas on to cook for just a few minutes. Drain and rinse under cold water
  3. Finally, assemble your salad with the salad leave as a base and the potatoes, mackerel and radish slices on top. Spoon over the peas, sprinkle with the chopped herbs and drizzle with a little oil and lemon juice. Finish with dollops of fresh pesto (mine was made with carrot tops instead of basil, but otherwise made in the same way)
Warm Mackerel Salad with New Season Garden Potatoes
Grilled mackerel fillets with waxy Maris Peer potatoes, nuts and herbs (and fresh pesto)!
Warm Mackerel Salad with New Season Garden Potatoes Warm Mackerel Salad with New Season Garden Potatoes

New season potaotes are such a dream and these Maris Peer variety are fabulous... they're big on flavour and stay firm when cooking, which is a big plus! They make a wonderful salad and team brilliantly with these warm, grilled mackerel fillets. Heaven!

Prep 30 minutes
Total 30 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 6 waxy new potatoes, scrubbed
  • 2 fresh mackerel fillets
  • a cup full of frozen peas
  • 1 small little gem lettuce, washed
  • 3 radishes, sliced
  • a handful of pistachio nuts, roughly chopped
  • a handful of fresh herbs, roughly chopped
  • a sqeeze of lemon juice
  1. Start with your new potatoes and boil until nice and soft. Drain, allow to cool and then cut in half lengthways, or keep whole if small
  2. Whilst the potatoes are cooking, brush the mackerel fillets with olive oil on both side and grill (on a well greased piece of foil) under a modertae heat for just a couple of minutes each side. Set aside and (if you want) remove the skins. Cut in half lengways and then cut each half in two, horizontally. Whilst they're under the grill, pop your peas on to cook for just a few minutes. Drain and rinse under cold water
  3. Finally, assemble your salad with the salad leave as a base and the potatoes, mackerel and radish slices on top. Spoon over the peas, sprinkle with the chopped herbs and drizzle with a little oil and lemon juice. Finish with dollops of fresh pesto (mine was made with carrot tops instead of basil, but otherwise made in the same way)