Blas Y Tir - The home of welsh produce - Our Recipes

Grilled Mackerel with Beetroot and Pembrokeshire Earlies Salad

Created by food writer Monica Shaw, who works closely with ‘Great British Chefs’, this colourful mackerel recipe offers a slice of summer, by pairing the fish with a glorious Pembrokeshire Earlies salad made with sweet, earthy beetroot (you can use Blas y Tir baby potatoes instead!).

“In this potato salad I employ beetroot to add a sweet dimension to the earthy potatoes. Meanwhile, a light dressing of oil, sherry vinegar and yoghurt give the salad a punchy zing and satisfying creaminess, without the mayo-laden effect that most potato salads seem to suffer from.”

“I use Blas y tir Pembrokeshire Earlies for the new potato salad, which have a nice fine skin and a nutty flavour that works well for potato salads. This potato salad is especially good the next day after the flavours have had chance to mingle and the potato has absorbed some of the dressing.”, Monica Shaw.

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  • 60 minutes
  • Serves 6


  • 6 Mackerel fillets, or more if needed
  • Olive Oil
  • Salt & Pepper

For the Beetroot & New Potato Salad:

  • 350g of Blas y Tir Baby Potatoes (Pembrokeshire Earlies work particularly well)
  • 2 large Beetroots
  • 1 Celery stick, diced
  • 1/2 Red Onion, minced
  • 2 Eggs, hard-boiled, chopped
  • 2 tbsp of Chives, minced
  • 2 tbsp of Sherry Vinegar
  • 2 tsp of Dijon Mustard
  • 60ml of Olive Oil
  • 6ml og Greek Yoghurt
  • Salt & Pepper


  1. Steam the potatoes and beetroot for 15-30 minutes. Time will vary depending on the size of your beetroot and potatoes, so check them regularly and remove when a knife or skewer can easily be driven through them. When ready, remove from the heat.
  2. When cool enough to handle, peel the beetroot (you can leave the skins of the potatoes on), then chop the beetroot and potatoes into small pieces.
  3. Combine the potato and beetroot in a bowl with the celery, onion, hard-boiled eggs and chives.
  4. To make the dressing, simply whisk together the vinegar, mustard, olive oil and yoghurt. Toss the dressing with the vegetables, season with salt and pepper and set aside.
  5. Lightly oil the mackerel and season with salt & pepper. Grill on an outdoor barbecue or griddle pan skin-side down until the skin is nicely charred and the fish is fully cooked (this shouldn’t take long)
  6. Serve the mackerel on a bed of salad leaves with a helping of the potato and beetroot salad.

A perfect dish for a summer party!

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