Grilled Mackerel with Potato & Yoghurt Salad
A simple grilled mackerel with yoghurt potato and herb salad and a green spinach dressing.
450g FAGE Total 2%
750g new potatoes (Use Jersey Royals when in season)
1 red onion, diced
15ml lemon juice
½ bunch parsley, chopped
½ bunch chives, chopped
1 bag washed baby spinach
1 clove garlic
250ml olive oil,
4 large fillets of mackerel
Salt & ground black pepper to taste
For the potato salad: Cook potatoes in salted water until just tender, then drain.
- Lightly crush the potatoes using a fork, then mix with the onion, FAGE Total 2% Yoghurt, lemon juice, parsley and chives.
Season with salt & pepper to taste.
- Shred half the bag of baby spinach leaves and mix into the potatoes.
- Keep warm.
- For the green dressing: Place the remaining spinach into a food processor, add the garlic and puree.
Slowly pour in 100ml of olive oil to form dressing.
To cook the mackerel: Heat the grill to the highest setting.
Place the mackerel fillets on a baking sheet skin side up, season with a little salt.
Drizzle with olive oil then grill until golden brown.
- Place each mackerel fillet onto a plate with a large spoonful of potato salad. Drizzle the green oil around then serve.