Possum’s Recipe Book

Smoked Mackerel with Orange and Beetroot Salad

Serves 2

2 small cooked beetroot – sliced into 1/8
150g new potatoes – cut lengthwise into slices
2 smoked mackerel fillets
2 oranges
4tbsp olive oil
2tsp wholegrain mustard
Handful watercress
Small handful rocket
Small handful basil leaves
Small handful coriander leaves
 
Method
Put the potatoes in a saucepan of cold water and boil for about 20mins or 
until they are soft.
Take the skin from the fish and set aside.
Peel the orange only taken out the flesh and leaving the membrane behind. 
Do this over a bowl to catch all the juices. Set aside.
Whisk the olive oil and mustard into the orange juice and set aside.
Drain the potatoes and tip back into pan.
Drizzle a little of the orange dressing over.
Put the watercress, rocket, basil and coriander into a bowl.
Add a tablespoon of dressing and toss to coat leaves.
Scatter the leaves over a serving platter, add potato and beetroot.
Flake the fish and scatter over the top.
Finish by drizzling some more dressing over.
If there is any dressing left serve in a small jug on the side.
 

 
 

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