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15-Minute Smoked Mackerel and Potato Salad
Rich, flaky smoked mackerel meets creamy potato salad and earthy beetroot in this vibrant, no-cook dish. You'll rely on smart store-bought shortcuts like pre-cooked beets and prepared potato salad to get food on the table fast. The bright acidity of lemon juice and white wine vinegar cuts right through the oily fish, balancing the flavors beautifully. Fresh chives add a crisp, oniony bite that ties the whole bowl together. It's a hearty, satisfying option when you need a substantial lunch or a light dinner without turning on the stove.
Ingredients
- 250g (9oz) cooked (vacuum-packed without vinegar) beetroot, diced
- 1 tbsp olive oil
- 2 tsp white wine vinegar
- 350g (12oz) potato salad
- 1–2 tbsp lemon juice
- 4 peppered smoked mackerel fillets, skinned and flaked
- 2 tbsp freshly snipped chives, plus extra to garnish
- salt and ground black pepper
- 1 Put the beetroot in a bowl. Sprinkle with the olive oil and vinegar. Season with salt and pepper, and toss together.
Instructions
- 1Place the diced beetroot in a small bowl. Drizzle with the olive oil and white wine vinegar, season with salt and pepper, and toss to coat.
- 2In a large mixing bowl, stir the potato salad and lemon juice together until well combined. Season with salt and black pepper. Gently fold in the flaked smoked mackerel and chopped chives, being careful not to break up the fish too much so it retains its flaky texture.
- 3Divide the mackerel and potato mixture evenly among four serving bowls. Spoon the dressed beetroot over the top of each portion and garnish with extra freshly snipped chives.
Notes
- Make ahead: You can prep the beetroot and mackerel mixtures separately up to a day in advance. Combine them right before eating so the beets don't stain the potatoes pink.
- Swap: If you can't find peppered smoked mackerel, use plain smoked mackerel and add a generous pinch of coarsely ground black pepper.
