Mackerel and Potato Salad with Mustard Dressing

Ingredients

• 250 gmackerel fillets
• 2medium potatoes (Yukon Gold or red), baby
• 150 ggreen beans
• ¼medium red onion
• 4 gfresh dill
• 2 tspDijon mustard
• 2 tspapple cider vinegar
• 2 tspextra-virgin olive oil
• ½ tspblack pepper

Method

1. Preheat the oven to 220°C (425°F) with a rack in the centre. Line a small tray with parchment.

2. Put the potatoes in a pot of cold water, bring to a boil over high heat and simmer over medium heat for 12 minutes, adding the green beans for the last 3 minutes. Drain and halve the potatoes.

   12 min timer

3. Season the mackerel with pepper and bake skin side down for about 10 minutes, until it flakes easily and reaches 63°C (145°F). Flake into chunks, discarding any bones.

   10 min timer

4. Whisk the Dijon, apple cider vinegar, oil, chopped dill and pepper.

5. Toss the warm potatoes, beans and thinly sliced red onion with the dressing, then fold in the mackerel.

Storing and reheating

Keeps 2 days.