WARM NEW POTATO & SMOKED MACKEREL SALAD
Make an easy, nutritious potato and smoked mackerel salad in 25 minutes
Provided by Good Food team
Categories Buffet, Lunch, Main course, Snack, Starter
Time 30m
Number Of Ingredients 6
Steps:
- Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender.
- While the potatoes are cooking, mix the crème fraîche in a large bowl with the horseradish cream and lemon juice. Season well with freshly ground black pepper (there's no need for salt because of the saltiness of the smoked mackerel).
- Drain the potatoes, halve and set aside to cool down for a few minutes. Tip into the crème fraîche mix and stir so it coats them and becomes quite runny. Now add the smoked mackerel and watercress and toss gently together. Pile on two plates and serve straight away (it's best while still warm).
Nutrition Facts : Calories 646 calories, Fat 48 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.19 milligram of sodium
POTATO AND WATERCRESS SALAD
Provided by Jacques Pepin
Categories weekday, salads and dressings
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Remove and discard eyes and any damaged parts of potatoes, but do not peel them. Rinse well under cold water, place in a saucepan and cover with cold water. Bring water to a boil over high heat; then, reduce heat to medium. Boil gently until potatoes are tender, 20 to 25 minutes.
- Drain any water from the potatoes, and spread them out in a gratin dish to cool. When cool enough to handle, cut the unpeeled potatoes into 1/2-inch slices. Spread the slices out in a single layer, so they are less likely to break, in the gratin dish.
- Trim the watercress stems, removing about 2 inches, and set the trimmings aside for a soup, perhaps. Wash the trimmed watercress and dry thoroughly. There should be about 4 cups.
- Mix the remaining ingredients together in a bowl large enough to hold the finished salad. Do not worry if these dressing ingredients separate. The mixture should not be emulsified.
- At serving time, add the potatoes and watercress to the dressing in the bowl, and toss lightly but thoroughly. Serve immediately, as the watercress tends to wilt quickly once it is combined with the dressing.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 393 milligrams, Sugar 2 grams, TransFat 0 grams
PEPPERED MACKEREL, NEW POTATO & WATERCRESS SALAD
Mackerel is fantastic for you and this main-meal salad couldn't be simpler to prepare
Provided by Good Food team
Time 30m
Number Of Ingredients 5
Steps:
- Cook the potatoes in plenty of boiling salted water until tender, about 15 mins. Drain and allow to cool for 10 mins. Make the dressing by mixing the mayo with most of the chives.
- Scatter half the watercress across a big platter or plate, chop the rest roughly and mix with half of the mackerel, the potatoes and mayo. Toss so that everything is covered in the dressing.
- Pile the mackerel-potato mix on top of the watercress, then top with the rest of the mackerel and chives.
Nutrition Facts : Calories 286 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.52 milligram of sodium
MOM'S POTATO WATERCRESS SALAD
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Quarter potatoes and place in a medium saucepan, cover with water, and place over high heat to bring water to a boil. Boil potatoes until just tender, 10 minutes. Drain and return to warm sauce pan. Drizzle potatoes with a touch of oil and let stand 5 minutes in warm pot to dry them out.
- Transfer cooked potatoes to a bowl. Combine yogurt, oil, and horseradish and pour over potatoes. Coarsely chop the leafy tops of watercress and add to the mixing bowl with potatoes. Sprinkle a little coarse salt over the bowl and toss salad to coat evenly. Adjust salt to your taste and serve at room temperature.
PEPPERED BEEF WITH WATERCRESS AND CUCUMBER SALAD
Provided by Molly O'Neill
Categories weekday, salads and dressings
Time 10m
Yield Four servings
Number Of Ingredients 8
Steps:
- Toss the watercress and cucumbers together in a glass or ceramic bowl. Add the lemon juice, olive oil, salt and pepper and toss to coat. Set aside.
- Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot.
- Meanwhile, coat each piece of beef on both sides in the peppercorns. Place in the pan and saute until medium rare, about 30 seconds per side.
- Place 1 piece of beef on each of 4 plates, top with the salad and serve immediately.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 17 grams, Carbohydrate 9 grams, Fat 30 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 213 milligrams, Sugar 3 grams
SMOKED MACKEREL, CUCUMBER, AND POTATO SALAD WITH MUSTARD DRESSING
Although fresh mackerel can be hard to find, smoked mackerel is often sold in the refrigerated section of supermarkets; it is also available from mail-order sources. We used the peppered variety, but any type will do.
Yield serves 4
Number Of Ingredients 10
Steps:
- Place the potatoes in a small saucepan, and cover with cold water. Bring to a boil; reduce heat, and simmer until tender when pierced with a fork, about 12 minutes. Drain in a colander; let cool slightly. Slip off the skins; discard. Cut the potatoes into halves or quarters, if desired.
- Meanwhile, make the dressing: In a medium bowl, combine the shallot, vinegar, and mustard. Whisk in the oil until emulsified. Sprinkle the dill into the bowl.
- Add the cucumber and cooked potatoes to the dressing in the bowl; season with pepper. Toss to coat evenly. Divide the salad among 4 plates; arrange the mackerel on each. Serve, garnished with greens.
- (Per serving)
- Calories: 234
- Fat: 15g
- Cholesterol: 15mg
- Carbohydrate: 7g
- Sodium: 800mg
- Protein: 20g
- Fiber: 3g
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