Difference between revisions of "Rooster potato salad with grilled mackerel and horseradish"
From Cookipedia
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| 2 [[Spring onions|spring onions]] | | 2 [[Spring onions|spring onions]] | ||
| 1 tablespoon [[Olive oil|olive oil]] | | 1 tablespoon [[Olive oil|olive oil]] | ||
− | | 1 stick fresh [[Horseradish|horseradish]] | + | | 1 50g stick fresh [[Horseradish|horseradish]] |
| [[Salt]], [[Pepper|pepper]], [[Lemon juice|lemon juice]] | | [[Salt]], [[Pepper|pepper]], [[Lemon juice|lemon juice]] | ||
}} | }} |
Revision as of 04:21, 13 July 2016
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 50g 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.