Soused mackerel with crème fraîche & capers
James Martin's version of this authentic Scandinavian dish of 24 hour-marinated fish
Summer potato salad
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 6
Skip to ingredients
- 750g new potato
- 75ml buttermilk
- 2 tbsp light mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- ½ tsp caster sugar
- 100g sliced radish
- 1 tbsp poppy seed
- 20g pack mustard cressto serve
Nutrition: per serving
- kcal119
- fat3g
- saturates1g
- carbs21g
- sugars3g
- fibre2g
- protein3g
- salt0.4glow
Method
step 1
Put potatoes in a pan of salted water, bring to the boil, then simmer for 12 mins until cooked through. Drain and cool.
step 2
Whisk buttermilk, light mayonnaise, mustard, vinegar and caster sugar with seasoning. Once spuds are cool, toss with the buttermilk dressing, radishes and poppy seeds. Sprinkle over cress to serve.
