Our smoked mackerel salad with asparagus and mustardy new potatoes is a filling and super healthy salad, packed with Omega-3 healthy fats. Mackerel is an oil-rich fish that makes it perfect for smoking. The result is a flavourful and easy to prepare piece of fish that can be used in salads, risottos, and fish pies, or just eaten on its own as a snack. This smoked mackerel salad combines rich and tasty fish with fresh asparagus and new potatoes, with a punchy mustard dressing. The kick from the mustard pairs really well with the mackerel as it cuts through the richness of the oily fish. Smoked mackerel salad with asparagus and new potatoes is an easy but impressive summer lunch or light supper, even better when enjoyed al fresco.
- 1kg new potatoes
- 400g asparagus, halved lengthways
- 1 bunch each dill, parsley, chives, roughly chopped
- 2tbsp grainy mustard
- 1tsp sugar
- 150ml good quality olive oil
- 2 smoked mackerel fillets, skin removed
- 100g watercress
Put the potatoes in a pan of lightly salted water and bring to the boil. Once boiling, cook for 10-15 mins until just cooked through. 5 mins before the potatoes are cooked, throw in the halved asparagus spears. Drain the potatoes and asparagus spears once both are cooked through (the asparagus should still have a little ‘bite’).
In a large bowl, mix together the dill, parsley, and chives. Stir in the mustard, sugar, 150ml water and olive oil. Add the warm new potatoes and asparagus and mix together well.
Break the smoked mackerel into chunks, and scatter over the salad along with the watercress.