Grilled mackerel with beetroot and new potato salad

6
60 minutes

Ingredients

Mackerel fillets

  • 6 mackerel fillets, or more if desired
  • olive oil
  • salt
  • pepper

Beetroot and new potato salad

  • 350g of new potatoes
  • 2 large beetroots
  • 1 celery stick, diced
  • 1/2 red onion, minced
  • 2 eggs, hard-boiled, chopped
  • 2 tbsp of chives, minced
  • 2 tbsp of sherry vinegar
  • 2 tsp Dijon mustard
  • 60ml of olive oil
  • 6ml of Greek yoghurt
  • salt
  • pepper

Method

1
Steam the potatoes and beetroot for 15-30 minutes. Time will vary depending on the size of your beetroot and potatoes, so check them regularly and remove when a knife or skewer can easily be driven through them). When ready, remove from the heat
2
When cool enough to handle, peel the beetroot (you can leave the skins of the potatoes on) then chop the beetroot and potatoes into small pieces
3
Combine the potato and beetroot in a bowl with the celery, onion, hard-boiled eggs and chives
4
To make the dressing, simply whisk together the vinegar, mustard, olive oil and yoghurt. Toss the dressing with the vegetables, season with salt and pepper and set aside
5
Lightly oil the mackerel and season with salt and pepper. Grill on an outdoor barbecue or griddle pan skin-side down until the skin is nicely charred and the fish is fully cooked (this shouldn’t take long)
6
Serve the mackerel on a bed of salad leaves with a helping of the potato and beetroot salad