Warm Mackerel and Potato Salad
A hearty salad of roasted mackerel, potatoes, and fresh vegetables with a tangy mustard-lemon dressing.
- Time
- 40 min
- Serving
- 570 kcal
- Ingredients
- ≈ $3.14
- Protein
- 37 g
Ingredients
- 1 Mackerelpack 600 g ≈ $7.00 180 g
- 2 Potatoes≈ $2.19 per kg 150 g
- 3 Cucumbers≈ $3.67 per kg 80 g
- 4 Onions≈ $1.60 per kg 20 g
- 5 Leaf lettucepack 150 g ≈ $0.65 40 g
- 6 Mustard 5 g
- 7 Lemon≈ $4.70 per kg 15 g
- 8 Olive oil 8 ml
- 9 Dillpack 50 g ≈ $1.80 4 g
- 10 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat the oven to 400°F (200°C). Clean and pat dry the gutted mackerel1, season with salt, and place on a baking tray.
Roast for 20 minutes until golden brown; the fish is done when the flesh pulls away from the bones easily. Cool, skin off, and flake into boneless pieces.
Scrub the potatoes2 and boil in their jackets in salted water for 15–20 minutes until tender. Drain and let cool slightly.
Slice the cucumber3 into thin rounds, cut the onion4 into thin half-moons, tear the lettuce by hand, and finely chop the dill9.
Peel the potatoes2 and slice into rounds. Mix mustard, lemon7 juice, and oil; toss with the potatoes, cucumber3, onion4, and lettuce.
Serve the salad on plates, top with the mackerel1, sprinkle with dill9, and enjoy warm.
Tips
- Why it works
- Pat the mackerel dry before baking to prevent steam from making the skin soggy instead of crispy. Check doneness at 18 minutes. It’s done when the flesh flakes easily with a fork.
- Substitutions
- Use canned mackerel (120g drained) for speed, or swap mustard for 1 tsp Dijon and 1 tsp honey if you lack it. Replace lettuce with spinach (30g) for a stronger flavor.
- Common mistakes
- Overcooking the potatoes turns them mushy; they’re done when a knife slides in smoothly but holds shape. Undercooked mackerel smells fishy and feels rubbery.
- Storing and reheating
- Eat within 2 days. Reheat potatoes and fish separately in a pan for 3 minutes; dressings separate. Add fresh lemon juice when serving. Freezes poorly.
- Serve with
- Pair with a slice of rye bread toasted with garlic butter. Serve at room temperature for a picnic or with a glass of dry white wine.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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