Fish Salad with Yuzu Dressing
Fish Salad with Yuzu Dressing



  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box