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.
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.