New potato Crème fraîche Horseradish cream
Smoked mackerel fillets Watercress
Avocado Lettuce Red cabbage
Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender.
While the potatoes are cooking, mix the crème fraîche in a large bowl with the horseradish cream and lemon juice. Season well with freshly ground black pepper (there’s no need for salt because of the saltiness of the smoked mackerel).
Drain the potatoes, halve and set aside to cool down for a few minutes. Tip into the crème fraîche mix and stir so it coats them and becomes quite runny. Now add the smoked mackerel and watercress and toss gently together.
Serve with lettuce, red cabbage and avocado
Mackerel is a good source of omega-3 fatty acids, important for cardiovascular health and anti-inflammation.
High in vitamin B12, essential for immune and nervous system function.
High in selenium, important for our immune system and overall thryoid health.
Low in calories, high in fibre, good for digestion.
Contains a good source of vitamin K, to help build and maintain healthy bones.
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