Ingredients

The following ingredients have 4 Servings
  • 450 g potatoes
  • 50 g frozen peas ((optional))
  • 450 g beetroot (cooked)
  • 150 g natural yogurt
  • 1 handful fresh dill (chopped)
  • salt and freshly ground black pepper (to taste)
  • 300 g smoked mackerel fillets

Instruction

  • Wash the potatoes and peel if desired. Cut into large chunks and place in a pan of lightly boiling salted water.
  • Return to the boil, reduce the heat, cover and simmer for 15-20 minutes or until just tender. Add the peas if using for the last few minutes of cooking.
  • Meanwhile cut the beetroot into bite size pieces. Combine the yogurt and dill and season to taste
  • When the potatoes are cooked, drain and refresh under running cold water. Place in a large bowl. Add the beetroot and pour over the dressing. Toss to combine.
  • Break the mackerel fillets into bite size pieces and add to the salad tossing lightly to combine or place on top of the salad.