About this recipe:Smoked mackerel fillets are good value and require little preparation, making this a great no-fuss meal.
750g new potatoes, scrubbed
2 small smoked mackerel fillets, about 225g in total
1 tsp lemon juice
4 cos lettuce leaves, roughly torn
4 tbsp soured cream
2 tbsp mayonnaise
2 tsp creamed horseradish
6 mini gherkins, finely chopped
salt and freshly ground black pepper
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Method Prep:10min › Cook:5min › Ready in:15min
Cut the potatoes into 5mm thick slices, then cook them in a saucepan of lightly salted boiling water for 5 minutes or until just tender. Drain, briefly rinse with cold water and drain again.
Meanwhile, make the dressing. Mix together the soured cream, mayonnaise, horseradish and two-thirds of the gherkins in a mixing bowl. Season to taste with salt and pepper. Add the warm potato slices and gently mix together.
Skin the smoked mackerel and break into large flakes, removing any bones. Slice the radishes and toss in the lemon juice. Add to the potatoes with the mackerel. Gently toss together to coat in the dressing.
Arrange the lettuce leaves on a serving platter. Pile the mackerel mixture on top, then scatter with the remaining chopped gherkins.
New potatoes are cheaper bought loose rather than pre-packed in bags; you also have the opportunity to select those of a similar size. * For a spicier flavour, use peppered smoked mackerel fillets instead of plain.