Rooster potato salad with grilled mackerel and horseradish

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Rooster potato salad with grilled mackerel and horseradish
Servings:Serves 4
Calories per serving:540
Ready in:1 hour
Prep. time:30 minutes
Cook time:30 minutes
Recipe author:JuliaBalbilla
First published:25th October 2012

Best recipe review

Mackerel and horseradish


Such a great pairing

The Judge


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Boil the potatoes in salted water until cooked. Leave to cool then peel.
  2. Cut into dice and fold in the thinly sliced spring onion, sour cream, seasoning and as much grated horseradish as you can take.
  3. Lay the fish skin side up, brush with olive oil and season with pepper.
  4. Place under a hot grill and cook for 6-8 minutes. The skin should be browned and crisp.
  5. Finish with a little lemon juice and lay the fish on top of the potato salad.
  6. Decorate with a little spring onion.

Chef's notes

Don't be tempted to add salt as processed mackerel can be quite salty already.

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