Fennel Potato Salad
found in Mains - Fish
 | Vegetarian |  | Nut Free |  | Gluten Free |
Prep: 10 minutes
Cook: none
Difficulty:
Moderate
This potato salad is off the scale, with smoked fish and a gorgeous fennely twist.
Ingredients
- 150g new potatoes
- 2 tbsp olive oil
- 2 garlic cloves, chopped
- 1 fennel bulb
- 100g creme fraiche
- 1 lemon, zest and juice
- 200g smoked mackerel
Directions
1
Sizzle the potatoes in a frying pan with the olive oil till golden and soft. Add the garlic near the end. Season well. Tip the potatoes into a dish.
2
Shave the fennel into wispy bits (use a vegetable peeler). Toss with the potatoes. Add a squeeze of lemon juice.
3
In a new dish, mix creme fraiche, lemon zest, a squeeze of lemon juice and the sugar. Add a few fresh herbs, a drizzle of live oil and a pinch of salt.
4
Break the mackerel into small bits. Fold through the salad. Add more oil, lemon juice, herbs and/or the dill-like fennel fronds to taste.
5
Serve warm or cold with a dollop of the lemony creme fraiche.
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