Smoked Mackerel and Pancetta Potato Salad
Cooking methods: Boiling
- PREPARATION TIME: 15 Minutes
- COOKING TIME: 15 Minutes
Potato salad was first introduced to Europe from the New World by Spanish explorers in the 16th Century. Early potato salads were made by boiling potatoes in wine or a mixture of vinegars and spices.
- 350g new potatoes, washed
- juice and zest of 1 lemon
- ½ red onion, finely chopped
- 100g pancetta (or streaky bacon), cut into small chunks
- 100g crème fraîche
- 2 tsp horseradish cream
- 2 smoked mackerel fillets (about 200g), skinned and flaked
- 1 tbsp parsley (or chives) finely chopped
- black pepper
- Cook the potatoes until tender in a pan of boiling, salted water. Drain well, then return to the heat briefly to dry out.
- Add the lemon zest and red onion to the potatoes while they are still hot and lightly break up the potatoes with a fork.
- Fry the pancetta in a dry pan until golden and crispy and drain off any excess fat on kitchen paper.
- Combine the crème fraîche, lemon juice and horseradish cream.
- Add the smoked mackerel, horseradish dressing and pancetta to the potatoes.
- Sprinkle with parsley, season with freshly ground black pepper and serve while warm.
Suitable potato varieties
Salad, such as Charlotte or Maris Peer
- Saucepan and lid
- Vegetable knife
- Frying pan
- Kitchen paper
- Mixing bowl
- Serving dish