Rooster potato salad with grilled mackerel and horseradish: Difference between revisions
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|keywords=Rooster potato salad with grilled mackerel and horseradish British .. | |keywords=Rooster potato salad with grilled mackerel and horseradish British .. | ||
|description=Rooster potato salad with grilled mackerel and horseradish British potato recipes | |description=Rooster potato salad with grilled mackerel and horseradish British potato recipes | ||
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|DatePublished=25th October 2012 | |||
|Author=JuliaBalbilla | |||
|Servings = Serves 4 | |||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 1 hour | |TotalTime = 1 hour | ||
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| 1 stick fresh [[Horseradish|horseradish]] | | 1 stick fresh [[Horseradish|horseradish]] | ||
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===Method=== | ===Method=== | ||
Revision as of 17:07, 4 February 2016
| Rooster potato salad with grilled mackerel and horseradish | |
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| Servings: | Serves 4 |
| Ready in: | 1 hour |
| Prep. time: | 30 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 25th October 2012 |
Albert Bartlett products can be found in most UK supermarkets. You can find out more about their products at http://albertbartlett.co.uk.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 fillets of mackerel trimmed and pin boned
- 4 tablespoons sour cream
- 4 Rooster potatoes
- 2 spring onions
- 1 tablespoon olive oil
- 1 stick fresh horseradish
- Salt, pepper, lemon juice
Method
- Boil the potatoes in salted water until cooked. Leave to cool then peel.
- Cut into dice and fold in the thinly sliced spring onion, sour cream, seasoning and as much grated horseradish as you can take.
- Lay the fish skin side up, brush with olive oil and season with salt and pepper.
- Place under a hot grill and cook for 6-8 minutes. The skin should be browned and crisp.
- Finish with a little lemon juice and lay the fish on top of the potato salad.
- Decorate with a little spring onion.
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This recipe originated from the recipe section of the now inactive www.albert-bartlett.co.uk
Many thanks to Albert Bartlett for kindly giving Cookipedia permission to use the recipes from their website.