Recipe

Smoked mackerel potato salad

by Victoria Brown

A healthy, good value lunch suggestion from Victoria Brown

This recipe is part of my Box clever series: a regular guide to easy, delicious and internationally inspired packed lunches. Read the article that inspired the dish.

Ingredients

2 tbsp olive oil
1 tbsp lemon juice
½ tsp sherry vinegar
1 tsp Dijon mustard
200g fresh peas in their pods
400g broad beans in their pods
400g Jersey royal potatoes, washed and scrubbed
2 eggs
100g fine beans, trimmed
6 spears of asparagus, base trimmed
1 fillet smoked mackerel

Method

To make the dressing, whisk together the olive oil, lemon juice, sherry vinegar and Dijon mustard in a small bowl and season with salt and pepper to taste.

To make the salad, shell the peas and broad beans. Put the broad beans in a bowl and pour boiling water over them. Put to one side.

Put the potatoes in a saucepan and cover with cold water. Put over a high heat and bring to the boil. Reduce to a simmer and cook until just tender.

Prick the eggs and put in a saucepan of boiling water. Boil for 6 mins, remove and rinse under cold water. Leave to cool a little, then peel.

Steam the fine beans and asparagus until al dente (approx 2 mins). Refresh in cold water. Use the boiling water in the steamer to boil the fresh peas (approx 2 mins). Remove with a slotted spoon.

Drain the broad beans and remove the skins. Add the broad beans to the boiling water, cook for 30 secs and drain.

Toss all the vegetables in the dressing. Break the mackerel up into flakes and add to the salad. Put the eggs into the lunchbox whole and slice just before eating.