UPDATED SMOKED MACKEREL POTATO SALAD: 2 VERSIONS: low-fat/cholesterol, easy, picnics

Satisfy the appetite and the eyes with this cool, cool salad... 

updated June 2021; first posted  2015

(Boneless) Smoked Mackerel, Egg & New Potato Salad
with lemon & pepper yoghurt mayonnaise dressing

This delicious combination of sweetly savoury smoked fish, waxy new potatoes and brightly yolked hard-boiled eggs is low in fat but high in satisfaction. 

The Lunch Club thought the combination of ingredients unusual but wonderful. And the smoked mackerel made a change from the usual expensive fresh white fish or salmon for their twice-a-week fish meals.  

The dish requires little cooking, can be prepared the night before and assembled on the day. 

Being very conscious of salt levels, 67goingon50 prefers the loose mackerel fillets available at fishmongers.  Another good choice is M&S smoked mackerel, often on sale for 3 pkts for £7. Other food experts rate Sainsbury's smoked mackerel highly, and Waitrose fillets are good value. 

New potatoes are wonderful right now but can be replaced with ordinary potatoes.  

Serves: 4-6
Cost: about £4.50 (for the frugal, decrease the amount of fish, use ordinary potatoes and add an extra egg or two)

Ingred:

150-300 gm(1-2 pkts) smoked mackerel fillets
500-750 gms new potatoes, in thick slices
3-4 eggs
lettuce
Chives, green onions, parsley (opt)
1/2 tsp coarsely ground black pepper

200 ml yoghurt mayo with lemon

Variation: 

Smoked Mackerel Potato Salad 

with Egg & leftover Dill & Mustard Green Beans

Method:

1. Put eggs in a small pan; add enough water to cover.  Bring to the boil.  Turn off heat; cover and leave for 8-10 mins.   (8 minutes will give a brighter but softer yolk.)  Drain and run cold water over until eggs are cool.  Refrigerate.
2. In a larger pan, cook potatoes in boiling water until just done.  (Probably 7-10 mins)  A sharp knife will slide through with some resistance. Try not to overcook. Drain, cool and refrigerate.
3. Remove skin and any bones from mackerel.  Refrigerate.
4. When ready to assemble, line a platter with lettuce leaves.
5. Roll the unpeeled eggs on a hard surface to loosen the shell; keep bowl of  water nearby to wash off bits of shell that stick; cut egg into quarters or rounds. 
6. Separate mackerel into large flakes. 
7. Leaving a wide border of lettuce, cover with 1/3 potatoes . 
8. Sprinkle over 1/3 of fish, then 1/3 egg slices.
9. Repeat, creating a pretty mound, until fish, potato and egg are used up.
10. Sprinkle with finely chopped herbs/spring onions, if using. 
11. Drizzle with Yoghurt Mayo with Lemon or serve in a in a separate bowl.
12. Serve with sliced or baby tomatoes, lightly sprayed with olive oil and lightly salted.

Tips: 

• Variation: Lightly mix potatoes, fish, eggs and blanched green beans or leftover Dill & Mustard Green Beans; generously moisten with Lemon Yoghurt Mayo
• Hard-boiled eggs cooked using the above method avoids the sulphurous ring around yolks.   

This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.