Mackerel salad with yuzu dressing

Name: Mackerel salad with yuzu dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 350 g charlotte potatoes, cut into bitesize pieces; 2 frozen mackerel fillets; ½ red onion, thinly sliced; 1 tbsp Cooks' Ingredients Yuzu Juice, plus 1 tsp; 60 g low fat natural yogurt; ½ tsp English mustard; 1 x 25g pack flat leaf parsley, leaves only, torn if large; 1 x 130g pack Waitrose Watercress, Spinach & Rocket Salad

Yuzu juice adds a citrus kick to the rich, oily mackerel and Charlotte potato salad.

0 out of 5 stars(0) Rate this recipe

HealthyHigh in omega 3

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

350g charlotte potatoes, cut into bitesize pieces
2 frozen mackerel fillets
½ red onion, thinly sliced
1 tbsp Cooks' Ingredients Yuzu Juice, plus 1 tsp
60g low fat natural yogurt
½ tsp English mustard
1 x 25g pack flat leaf parsley, leaves only, torn if large
1 x 130g pack Waitrose Watercress, Spinach & Rocket Salad

Steam the potatoes over a saucepan of boiling water for 15 minutes, or until tender. Cool for a few minutes. Cook the mackerel according to pack instructions.
Meanwhile, put the onion into a bowl with 1 tsp of the yuzu plus a pinch of salt and set aside. Stir together the yogurt, mustard and 1 tbsp yuzu to make the dressing. Loosen with 1–2 tsp water, then season to taste.
Toss the potatoes and parsley with all but 1 tbsp of the dressing. Divide the salad leaves between 2 plates, top with the potatoes, onions and fish. Drizzle the rest of the dressing around to serve.

Typical values per serving when made using specific products in recipe