Smoked Irish Mackerel, Beetroot & Potato Salad
A bright lunch bowl featuring smoked mackerel, tender potatoes, sweet beetroot and a mustard‑dill dressing, echoing classic Irish flavours in a handheld format.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Boil the potatoes in salted water for 10‑12 minutes until just tender, then drain and set aside to steam dry.
-
Step 2 of 5
While the potatoes cook, whisk together mustard, dill, olive oil, apple cider vinegar, salt and pepper to form a smooth dressing.
-
Step 3 of 5
In a large bowl combine the warm potatoes, beetroot cubes, red onion and baby greens, then drizzle with the dressing and toss gently.
-
Step 4 of 5
Arrange the mixed salad in four shallow bowls, topping each with generous pieces of smoked mackerel and a final crack of black pepper.
-
Step 5 of 5
Serve immediately, letting the warm potatoes release their aroma into the cold ingredients.
Notes from the kitchen
If smoked mackerel is unavailable, substitute with smoked salmon or a grilled trout fillet; keep leftovers chilled and consume within 24 hours.
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