Mackerel Potato Salad with Soft Boiled Eggs

Overhead shot of a bowl of salad on a marble surface

Mackerel Potato Salad with Soft Boiled Eggs

This mackerel potato salad topped with soft boiled eggs is a simple and flavourful lunch or dinner. Made with a creamy dressing spiked with horseradish and shallot.

Course Main Course

Cuisine British

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 646kcal

Author Amy Fulwood

Ingredients

450 g New Potatoes larger ones halved
100 g Creme Fraiche
1 teaspoon Horseradish Sauce
1 Lemon juiced
2 Shallots finely chopped
2 fillets Smoked Mackerel skinned and flaked
60 g Rocket
2 Eggs

UK Measures - US Measures

Instructions

Bring a large pot of salted water to a boil, add the potatoes and cook for 8-12 minutes until tender.
Bring another smaller pan of water to a boil and use a slotted spoon to add the eggs to the water. Simmer for 7 minutes then remove the eggs and place in a bowl of cold water to stop the cooking process.
While the potatoes cook put the creme fraiche, horseradish, lemon juice and shallots in a large bowl. Mix well and season with pepper.
Drain the potatoes and leave to cool for a few minutes then tip into the creme fraiche mixture and stir to coat. Add the smoked mackerel and stir. Spread the rocket on a serving plate and top with the potato mixture. Peel the eggs and halve or quarter them. Top the salad with the eggs and serve.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition