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PREPARATION TIME: 10 MINUTES COOKING TIME: 15 MINUTES SERVES 4 EASY / PREPARE AHEAD
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.
Article continues below2 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.
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.
Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.