Prep 10 min
Marinate 10 min
Cook 30 min
Serves 4
Ingredients
For the salad
- 1 small red onion, peeled and very thinly sliced
- 2 tbsp red wine vinegar
- 500g small waxy potatoes
- 300g green beans, trimmed
- 8 thin rashers smoked streaky bacon (optional)
- 6-8 smoked mackerel fillets, skin and pin-bones removed
- 1 small bunch flat-leaf parsley, leaves roughly chopped
- Salt and black pepper
For the dressing
- 2 tsp dijon mustard
- 1 heaped tsp capers (optional)
- 6 tbsp olive oil
Method
In a small bowl, submerge the red onions in the vinegar and leave to marinate for 10 minutes.
Cook the potatoes whole in boiling water for 15 minutes or until tender, then drain, peel and cut in half. Set aside.
Cook the green beans in boiling water for five minutes or until tender, and leave to cool.
In a frying pan over a moderate heat, gently fry the bacon (if using) for about 10 minutes, until crisp. Cut or break into pieces and set aside.
Tear the mackerel into large chunks and drain the red onions, reserving the vinegar.
For the dressing, mix all the listed ingredients with the reserved vinegar.
Put the warm potatoes into a large serving bowl, spoon over the dressing, then add the onions, beans, bacon (if using), mackerel and parsley. Season and serve.