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New potato and smoked mackerel salad

28th October 2021



New potato 
Crème fraîche 
Horseradish cream
Smoked mackerel fillets 


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 


Health properties:

  • 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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