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Jersey Royal Potato Salad with Smoked Mackerel and Horseradish
A vibrant and flavourful potato salad celebrating the taste of Jersey, featuring creamy Jersey Royals, smoky mackerel, and a zingy horseradish lemon vinaigrette.
Prep Time
20 minutes
Total Time
40 minutes
Calories
675 kcal
Difficulty
Easy
Equipment
4 items
Cost
£3.76/serving
Ingredients
Servings
4
1kgJersey Royal potatoes(Scrubbed, not peeled)
£4.50
2largeSmoked mackerel fillets(Skin on or off, as preferred)
£4.00
2tablespoonsFresh horseradish root(Grated, or prepared horseradish sauce)
£1.50
2tablespoonsJersey milk(Full fat Jersey milk preferred for richness)
£0.20
25gJersey butter(Unsalted)
£0.40
4mediumSpring onions(Finely sliced)
£0.75
2tablespoonsFresh chives(Chopped)
£0.80
1tablespoonFresh dill(Chopped)
£0.60
1mediumLemon(Juice and zest)
£0.60
4tablespoonsExtra virgin olive oil(High quality olive oil)
£0.50
to tasteSea salt
£0.10
to tasteBlack pepper(Freshly ground)
£0.10
100gSeasonal Greens(Local salad leaves such as watercress or lamb's lettuce)
£1.00
Total Cost
£15.05
£3.76 per serving
Instructions
- 1.Place the Jersey Royal potatoes in a large saucepan and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until tender. Drain well and allow to cool slightly.
- 2.While the potatoes are cooking, prepare the lemon vinaigrette. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, salt, and pepper. Taste and adjust seasoning as needed.
- 3.Carefully flake the smoked mackerel fillets, removing any bones. Set aside.
- 4.Once the potatoes are cool enough to handle, halve or quarter them depending on their size. Place them in a large serving bowl.
- 5.Add the flaked smoked mackerel, grated horseradish (or horseradish sauce), sliced spring onions, chopped chives, and chopped dill to the bowl with the potatoes.
- 6.Gently pour the lemon vinaigrette over the potato mixture. Toss gently to combine, being careful not to mash the potatoes.
- 7.For a richer flavour, gently melt the butter in a small saucepan over low heat. Whisk in the milk and let it simmer for 2 minutes to thicken slightly. Add to the potato salad.
- 8.Serve the Jersey Royal potato salad warm or at room temperature, alongside a generous helping of local seasonal greens.
- 9.Check the seasoning and add more salt and pepper if needed.
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My Notes
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Nutrition Information
Nutrition per serving (360g)
675 kcal / 2824 kJ
Carbs
38g
15% of RDA
Fat
45g
64% of RDA
Protein
30g
60% of RDA
Detailed Breakdown
Fibre
7 g
23% of RDA
Sugar
5 g
6% of RDA
Sodium
650 mg
28% of RDA
Saturated Fat
14 g
70% of RDA
Chef's Tips
For an extra creamy texture, you can add a dollop of Jersey double cream to the salad.
If you can't find fresh horseradish, use prepared horseradish sauce, but start with a smaller amount and add more to taste.
This salad is best served fresh, but leftovers can be stored in the refrigerator for up to 24 hours.
Cooking Equipment
Large saucepan
Small bowl
Whisk
Serving bowl
Wine Pairings
No wine pairing suggestions available for this recipe.
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