Mackerel is a fantastic source of Protein, Omega 3, Vitamin D, Selenium and essential fatty acids. Combined these help improve our endurance, prevent and reduce the development of cardiovascular disease, create strong and healthy bones and support a healthy immune system. We really should try to eat more and this delicious, fresh salad is the perfect way to get everyone enjoying more fish.

Serves: 4

300g small salad potatoes

4 eggs

6 cornichons, drained and chopped

2 heaped tbsp Sweet Pink Onions (click here for the recipe)

½ lemon, juice

½ x 25g pack dill, fronds picked and finely chopped, plus extra to serve

120ml low fat crème fraîche

130g pack watercress, rocket and spinach salad

230g pack boneless smoked mackerel fillets 

Put the potatoes in a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Simmer for 15 minutes; drain and set aside.

At the same time, in a separate saucepan of boiling water, simmer the eggs for 7 minutes, then cook quickly and set aside.

Mix together the crème fraîche, finely chopped cornichons and half of the lemon juice and dill and then season.

Meanwhile arrange the salad leaves in a serving bowl or platter, add the Sweet Pink Onions, drizzle with the remaining lemon juice, add half the chopped dill, season and toss.

When the potatoes are cool enough to handle, cut into quarters and scatter over the salad. Peel the eggs and, while still warm, slice in half and arrange onto the top of the salad and potatoes. Flake the mackerel and arrange over the top.

Spoon over the crème fraîche sauce and sprinkle over more dill to serve.