Ingredients
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
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Steps
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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.
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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.
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Slowly pour in 100ml of olive oil to form dressing.
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To cook the mackerel: Heat the grill to the highest setting.
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Place the mackerel fillets on a baking sheet skin side up, season with a little salt.
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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.
