Ingredients

The following ingredients have 4 Servings
  • 1kg Charlotte potatoes
  • 1 x 160g pack shelled peas
  • 2 chicory heads, torn into bite-sized pieces
  • 1 x 80g pack watercress
  • 4 fillets smoked peppered mackerel, skinned
  • ½ x 25g pack dill
  • 3 tbsp capers
  • 1 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 70ml extra-virgin olive oil

Instruction

  • Put the potatoes in a large pan of boiling water and cook for 15-20 minutes until tender. Cook the peas in another pan of boiling water for 3 minutes then drain and put in a bowl of cold water.
  • Drain the potatoes well and leave them to steam dry in the colander. Once cool enough to handle, cut into 1cm-thick slices.
  • In a pestle and mortar, crush the capers then mix with all the other dressing ingredients in a large bowl. Add the still-warm potato slices and mix gently so you don’t break up the potatoes too much. Leave for 5 minutes so they absorb the dressing flavours.
  • On a serving dish, mix together the peas, chicory and watercress. Mix some of the potatoes through the leaves, then spoon the rest on top.
  • Break the mackerel into flakes on top of the salad and garnish with little sprigs of dill.