Wednesday, 14 May 2014

Salad season is here! Warm smoked mackerel, new potato and asparagus salad

Salad season is now well underway in the Brass household! Stodgy cold-weather food has been left behind and we're starting to enjoy some gorgeous salads made with the lovely fresh produce available at the minute. Most of my salads are really easy and quick to prepare so, if the sun is shining outside, it means I don't need to spend all my time cooking over a hot stove indoors. And lets face it - when the sun shines in the UK we really do have to make the most of it!

I love how salad has been reinvented in recent years and is no longer only an option for dieters. Some of the most delicious salads I've had would fill up the hungriest of people and have been packed with a variety of different meats or cheeses and drenched in all kinds of rich dressings - definitely not for anyone who is calorie-counting.

This recipe is for one of my favourite salads to eat at this time of year and includes asparagus and new potatoes which are both in season - if you can get hold of them, Jersey Royals are great in this. This salad is tasty and substantial and certainly holds its own as a main course!

Warm new potato, asparagus and smoked mackerel salad

Notes: I've used half-fat creme fraiche to make the dressing but full fat would be fine. In the past I've made it with natural yoghurt instead of creme fraiche, which cuts down on the calories further and still results in a delicious dressing.
1tsp of Dijon mustard could be substituted for the horseradish sauce if preferred. 

Serves 2

350g new potatoes
Bunch of asparagus (approx 250g)
100g half-fat creme fraiche
1tsp horseradish sauce
Juice of 1 lemon
Salt and pepper
3 smoked mackerel fillets, skinned and flaked - bones removed
60g rocket (arugula)

1. Wash the potatoes and prepare the asparagus by bending each spear until the thick, woody end of the stem snaps off - throw this away.

2. Cook the potatoes in boiling salted water for approximately 15-20 minutes until tender. While they are cooking bring a separate pan of salted water to the boil and cook the asparagus for 5 minutes until tender.

3. While the potatoes and asparagus are cooking, mix together the creme fraiche, horseradish sauce and lemon juice. Add salt and pepper to taste.

4. When the potatoes and asparagus are cooked, drain them, halve the potatoes and add them all to a large salad bowl along with the flaked mackerel and the rocket. Pour the dressing over and stir until the salad ingredients are well coated in the dressing.

Inspired by BBC Good Food

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