The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smoked mackerel with a new potato and dill salad
With pickled cucumber
Prep in 10
New
Low sat fat
Serving size
Ingredients
- 4 x 75g smoked mackerel fillet (skin on) (Fish)
- 600g baby potatoes
- 60g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 80g sundried tomatoes (Sun dried tomatoes, Sunflower oil, Wine vinegar, Salt, Capers, Garlic, Oregano, Chilli pepper, Parsley, Antioxidant: Ascorbic acid, Acidity regulator: citric acid)
- 40g capers (Water, Salt, Vinegar)
- 2 tbsp apple cider vinegar
- 160g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 cucumber
- 3 little gem lettuce
- 1 handful of fresh dill
- 1 unwaxed lemon
Nutritional Information
Calories: 547
Protein: 24g
Carbs: 38g
Fat: 32g
Smoked mackerel with a new potato and dill salad
With pickled cucumber
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Cooking Instructions
- Boil the kettle. Dice the potatoes into 1-2cm cubes. Place in a saucepan and cover with salted boiling water. Simmer for 15 mins until softened, then drain and allow to air dry and cool.
- Pickle the cucumber; Roughly chop the dill. Peel the cucumber into ribbons. Place the cucumber in a small mixing bowl and add the vinegar, half the dill, 2 tsp oil and a pinch of sea salt. Set aside.
- Roughly chop the lettuce discarding the root. Roughly chop the tomatoes, olives and capers. Place in a large bowl and mix together gently with the cooked potatoes, almond yoghurt, remaining dill, half the juice of a lemon and 1 tsp of olive oil.
- Serve the potato salad onto plates alongside the pickled cucumber. Place a mackerel fillet on top and serve any remaining lemon as wedges.
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