Rich with flavour and packed with Omega 3, this salad is sure to boost the start of your 2019!
400g Pink Fir Apple Potatoes
400g Chioggia Beetroot
100g Natural Yoghurt
Handful of Fresh Chopped Parsley or Chives
1tsp Wholegrain Mustard
A Squeeze of Lemon Juice
2 Smoked Mackerel Fillets
Wash, chop and boil the potatoes and beetroot together for 20 mins in salted water. Mix yoghurt, mustard and half of the fresh herbs. When cool, place potatoes and beetroot in large bowl then add yoghurt mix, stir together.
Serve the mackerel on a stack of your pink potato salad and dress with the fresh lemon and a sprinkling of herbs.