06 Feb Baby Potato & Smoked Mackerel Salad
200g baby potatoes, washed and cooked
200g smoked mackerel fillets, skinned and flaked
150g green leaves of choice
2 blood oranges, peeled and cut into wedges
3 tbsp of capers
Handful of fresh dill, roughly chopped
100g creme fraiche
1tsp horseradish cream
Salt and pepper
Place the potatoes in a large pot of salted boiling water. Cook for 10 minutes until just soft. Do not overcook. Drain, cool and cut into halves.
Place the leaves and potatoes onto a large platter. Add the mackerel flakes, orange wedges and capers. Sprinkle with fresh dill. Season with salt and pepper.
Serve with dollops of horseradish sauce (Creme fraiche, horseradish cream, a pinch of salt and pepper mixed together).