700g (1lb 9oz) baby new potatoes, scrubbed 100g (4oz) sun-blushed tomatoes, drained from oil 4 smoked mackerel fillets, flaked into large chunks 100g (4oz) watercress for the horseradish dressing:
2tbsp hot horseradish juice 1 lemon 3tbsp olive oil
1 Put the potatoes into a pan of cold, salted water. Bring to the boil, then simmer for 15 minutes until just tender.
2 To make the horseradish dressing, mix the horseradish with the lemon juice and seasoning. Gradually add the oil and set aside.
3 Drain the potatoes, allow to cool for a few minutes, then place in a bowl with half the dressing, the tomatoes, mackerel and watercress. Divide between 4 plates and drizzle over the remaining dressing.
Per serving: 594 calories, 42g fat (8g saturated), 32g carbohydrate
Cook’s tip Smoked trout fillets also work well with this salad and will give you a lighter flavour and texture.