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