350g Charlotte potatoes, cut into bitesize pieces
2 frozen mackerel fillets
½ red onion, thinly sliced
1 tbsp Cooks’ Ingredients Yuzu Juice, plus 1 tsp
60g low fat natural yogurt
½ tsp English mustard
25g pack flat leaf parsley, leaves only, torn if large
130g pack Waitrose Watercress, Spinach & Rocket Salad
1 Steam the potatoes over a saucepan of boiling water for 15 minutes, or until tender. Cool for a few minutes. Cook the mackerel according to pack instructions.
2 Meanwhile, put the onion into a bowl with 1 tsp of the yuzu plus a pinch of salt and set aside. Stir together the yogurt, mustard and 1 tbsp yuzu to make the dressing. Loosen with 1–2 tsp water, then season to taste.
3 Toss the potatoes and parsley with all but 1 tbsp of the dressing. Divide the salad leaves between 2 plates, top with the potatoes, onions and fish. Drizzle the rest of the dressing around to serve.
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