Grilled Mackerel with Mustard Potato Salad
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Mackerel is an oily fish and 140 g is 22 g of fat before anything else goes on the plate, so the dressing is yogurt and not mayonnaise.
Dressing the potatoes while they are hot is what makes a potato salad taste of the dressing rather than sit next to it.

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