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Warm egg-and-seafood salad

10 minutes

Pan-seared mackerel with warm potato-and-caper salad

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

500 g lightly smoked fresh mackerel fillets
Olive oil, for frying

For the dressing, mix:

1 T white wine vinegar
2 T lemon juice
1 garlic clove, crushed
1/3 cup olive oil
Sea salt and freshly ground black pepper, to taste

For the warm potato-and-caper salad:

500 g small potatoes, halved
2–3 T capers, drained
2 T olive oil
6 salad onions, finely chopped
2–3 T Italian parsley chopped
1–2 hard-boiled free-range eggs, chopped
Sea salt and freshly ground black pepper, to taste

Method

Oil the fish well and sear, skin side down, in a hot pan until the skin is crisp. Turn and briefly sear the flesh side. Lift onto a platter (or 4 plates) and spoon over half the dressing. Serve with the warm potato-and-caper salad.

To make the warm potato-and-caper salad, steam the potatoes until tender. Mix with the capers and olive oil. Add the remaining dressing and toss gently with the onions. Sprinkle with the parsley and egg and season to taste.

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Warm egg-and-seafood salad

Pan-seared mackerel with warm potato-and-caper salad

Pan-seared mackerel with warm potato-and-caper salad

Ingredients

Method