Grilled mackerel with beetroot and new potato salad
by
Monica Shaw’s colourful grilled mackerel recipe offers a slice of summer, pairing the fish with a glorious salad made from new potatoes and sweet, earthy beetroot. The beautifully mild nuttiness of the potatoes makes an ideal salad, with plenty of zingy additions to cut through the richness of the mackerel.
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
Discover more:
Go to Comments
Grilled mackerel with beetroot and new potato salad
