Pickled Mackerel with Warm Potato and Radish Salad

Sweet and salty pickled mackerel paired with a warm potato salad flavored with coriander, lime, and a creamy homemade dressing.

Healthy Seafood Mackerel Potato Salad Pickled

Estimated Nutrition

Calories

961.4

kcal / serving

3845.6 kcal total

Carbs

28.8g

per serving

115.2 g total

Fat

82.1g

per serving

328.4 g total

Protein

27.7g

per serving

110.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Light Soft Brown Sugar

CondimentsSauces

120

White Balsamic Vinegar

for the pickling liquor

120

White Wine Vinegar

for the pickling liquor

tbsp

Dijon Mustard

for French dressing

tbsp

White Balsamic Vinegar

for French dressing

tbsp

French Mustard

for mayonnaise

Dairy

tbsp

Natural Greek-Style Yoghurt

piece

Egg Yolk

for mayonnaise

Fruits

piece

Lime

finely grated zest and juice

piece

Lemon

few drops of juice

NutsSeeds

pinch

Coriander Seed

toasted and lightly crushed

tbsp

Sea Salt Flakes

for curing and seasoning

sprig

Coriander

fresh sprigs for steaming water

tbsp

Coriander

freshly chopped leaves

clove

Garlic

for steaming water

OilsFats

tbsp

Olive Oil

tbsp

Extra Virgin Olive Oil

150

Sunflower Oil

for mayonnaise

Seafood

piece

Mackerel

filleted and lightly scored

Vegetables

piece

Red Onion

thinly sliced

300

New Potatoes

scrubbed

piece

Radish

thinly sliced

piece

Spring Onion

thinly sliced diagonally

Method

Dissolve sugar in both vinegars over medium heat for 3 minutes, then stir in seeds and cool.

Marinate mackerel fillets with salt, the vinegar mixture, and most of the red onion for 6 hours.

Steam potatoes over water flavored with onion, coriander sprigs, and garlic for 18 minutes until tender.

Whisk Dijon mustard, vinegar, water, and both olive oils together to create a thick French dressing.

Beat egg yolks and mustard, then gradually whisk in oil and lemon juice to make mayonnaise.

Combine 3 tablespoons of French dressing, 2 tablespoons of mayonnaise, yoghurt, lime zest, and juice.

Slice potatoes and combine with radishes, chopped coriander, spring onions, and the creamy dressing.

Serve the mackerel topped with pickled onions alongside the potato salad.

Toast coriander seeds in a frying pan for 1 minute and lightly crush them.