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Ingredients
Method
- 500g new potatoes, halved
- 3 smoked mackerel fillets, skin removed
- 250g cooked beetroot
- 100g watercress salad
- 2 sliced celery stalks
- 50g chopped walnuts
- For the Dressing
- 6 tbsp vinaigrette
- 2 tsp horseradish sauce
- Boil the new potatoes for 15 mins or until tender. Meanwhile, flake the fish fillets into large chunks and cut the beetroot into similar sized pieces.
- Drain the potatoes, and mix together the horseradish sauce and vinaigrette to make a dressing. Tip the dressing into the warm potatoes and toss to coat, then add the watercress salad, celery, walnuts, mackerel and beetroot, and gently mix. Serve with crackers or crusty bread.
15 mins
4 serving
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