Warm Potato Salad with Provenzal Mackerel & Green Beans
A good tin of mackerel can turn a few potatoes into a very satisfying lunch. La Curiosa's Provenzal fillets already bring lemon and herbs, so the rest of the recipe can stay simple: green beans, a little red onion and a sharp dressing.
Dress the potatoes while they're warm so they take up the flavour, then add the fish at the end. You want generous pieces of mackerel, rather than losing it all in the mixing.
Serves: 2
Prep: 10 minutes
Cook: about 20 minutes
Ingredients
- 2 x 120g tins La Curiosa Provenzal mackerel fillets
- 400g small waxy potatoes, scrubbed and cut into even 3cm pieces
- 150g green beans, trimmed and cut into 3cm lengths
- ¼ small red onion, very finely sliced
- 1 tablespoon lemon juice, plus a little extra to taste
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil from the tins, topped up with extra virgin olive oil if needed
- 2 tablespoons chopped flat-leaf parsley
- Salt and black pepper, to taste
Method
- Cook the potatoes. Put them in a saucepan, cover with cold water and add a pinch of salt. Bring to the boil, then simmer gently for 12–15 minutes, or until a knife slides in easily. Add the green beans for the final 3–4 minutes.
- Make the dressing. While the potatoes cook, mix the lemon juice, mustard and 2 tablespoons of oil in a large bowl. Stir in the onion and leave it to mellow.
- Dress while warm. Drain the potatoes and beans well and let them steam dry for 2 minutes. Gently toss with the dressing while still warm. Leave for another 2 minutes to take up the flavour.
- Add the mackerel. Lift the fillets from their tins, leaving any whole bay leaves behind. Break into generous pieces and fold through the salad with the parsley. The fish is ready to eat and needs no further cooking.
- Taste and serve. Add black pepper and a little more lemon if needed. Taste before adding salt. Divide between two bowls and serve warm, rather than piping hot.
No heavy mayonnaise dressing, just good fish and a few simple things alongside it. A very useful lunch to have up your sleeve. ¡Que aproveche!
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