My Weekly

Potato and Smoked Fish Salad

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INGREDIENT­S (Serves 4)

◆ 600g cooked, cold baby new potatoes, halved

◆ 100g soured cream

◆ 1 small red onion, peeled and thinly sliced

◆ 2tbsp freshly chopped dill + extra to serve

◆ 35g pickled capers, drained

◆ Salt and freshly ground black pepper

◆ 200g smoked mackerel fillets, skinned and flaked

◆ 100g smoked salmon, chopped

◆ 100g cucumber, chopped

1 Put all the ingredient­s except the fish and cucumber in a bowl, mix well and season to taste. Cover and chill until ready to ser ve. 2 To ser ve, gently fold in the fish and cucumber. Pile into a ser ving bowl and sprinkle with more dill if liked. Accompany with lemon wedges, salad leaves and bread.

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