Grilled Mackerel with Beetroot & Potato Salad

Introduction:

Created by food writer Monica Shaw, this colourful mackerel recipe offers a slice of summer, by pairing the fish with a glorious Pembrokeshire Earlies salad made with sweet, earthy beetroot. If you can’t get your hands on any Pembrokeshire Earlies, our Blas y Tir Baby Potatoes work really well too! Part of our Great British Chefs recipe collection.

Ingredients:

• 6 Mackerel Fillets, one per person
• Olive Oil
• Sea Salt & Ground Black Pepper
• 350 g Blas y Tir Pembrokeshire Earlies or Baby Potatoes
• 2 Large Beetroots
• 1 Celery Stick, diced
• 0.5 Red Onion, diced
• 2 Eggs, hard boiled & chopped
• 2 tbsp Chives, finely chopped
• 2 tbsp Sherry Vinegar
• 2 tsp Dijon Mustard
• 60ml Olive Oil
• 6ml Greek Yogurt

Method

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 yogurt. 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.

Top Tip

This is a perfect dish for a summer party! To find out more about our Great British Chefs recipe collection, you can visit their website, here!