Grilled Mackerel with Mustard Potato Salad

Make grilled mackerel with mustard potato salad, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
140 g Mackerel fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
180 g New potatoes (Raw weight, skins on.)
2 tsp (12 g) Wholegrain mustard
50 g Greek yogurt, 0% fat
20 g Spring onion
30 g Gherkins
30 g Watercress
Of half a lemon Lemon juice
Ingredient notes on the recipe page.

METHOD
1. Boil the potatoes for fifteen minutes, drain, and halve them while hot.
2. Stir the mustard, yogurt, half the lemon and a pinch of salt together, and toss the warm potatoes in it with the chopped gherkins and spring onion.
3. Score the mackerel skin three times, season, and grill it skin-side up under a hot grill for six minutes without turning. The skin should blister and the flesh flake.
4. Serve on the watercress with the potato salad and the rest of the lemon.

Contains milk, fish and mustard.
Pickles in vinegar often list sulphites. Check the jar.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/grilled-mackerel-mustard-potato-salad

AI-generated images illustrating the recipe.

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