Fish Salad with Yuzu Dressing
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Fish Salad with Yuzu Dressing

Fish Salad with Yuzu Dressing

Ingredients

Method

  • 350g salad potatoes, cut into chunks
  • 2 mackerel fillets or similar
  • 1 tbsp olive oil
  • ½ red onion, sliced
  • 1 tbsp yuzu juice, plus 1 tsp
  • 60g yoghurt
  • ½ tsp English mustard
  • 25g torn parsley
  • 130g rocket leaves
  • Steam the potatoes for 15 mins or until tender. Cook the mackerel fillets in a frying pan in the oil for 3 mins skin-side down, then flip over and cook for 1-2 mins on the other side before removing to a plate to set aside. Season with black pepper.
  • Mix the onion in a bowl with 1 tsp of yuzu juice and a pinch of salt. Set aside. In a separate bowl, stir the yoghurt, 1 tbsp of yuzu juice and the mustard to make a dressing, then loosen with 1 tbsp of water and season well.
  • Toss the potatoes with most of the dressing, then divide the rocket leaves between 2 plates and top with the potatoes, pickled onions and fish fillets. Drizzle with the remaining dressing and serve.
25 mins
2 serving

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