Pan-fried mackerel on toast


Mackerel fillets contain beneficial omega-3 fatty acids, are quick to cook, and really complement this simple baby potato salad.


1 mackerel fillet

4-5 baby potatoes

1 slice of sourdough

1/2 small red onion

1 tbsp mayonnaise

1 tbsp yogurt

1 tbsp chopped parsley

1 tsp horseradish

1 tsp chopped capers


  1. Bring to the boil a saucepan of water. Cook the potatoes for 10 mins until tender. Drain well, cool and cut in half.
  2. In a bowl, mix the horseradish with the yogurt and mayonnaise. Add parsley, onion, capers and boiled potatoes. Season to taste and set aside.
  3. Season the mackerel fillet with freshly ground black pepper.
  4. Put a frying pan over a medium heat. When hot, add the fish, skin-side down and cook for 2 mins. Flip the fish over and cook for 1 minute.
  5. Toast the sourdough bread and drizzle with the olive oil.
  6. Top your toast with the potato salad and fried mackerel.



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