Smoked Mackerel and Spinach Salad

Ingredients

• 1.2kg baby chat potatoes
• 200g baby leaf spinach
• 4 medium mackerel fillets
• 4 tablespoons pine nuts
• 1 lemon
• Cooking oil spray

For the dressing

• 3 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon smooth mustard
• 1 teaspoon wholegrain mustard
• 1 clove garlic, crushed
• Salt and pepper

Method

Step 1: Place the potatoes in a saucepan, cover with water, bring to the boil. Reduce the heat and simmer for 10 minutes, until just tender.
Step 2: Meanwhile, preheat oven to 200°C. Spray a large sheet of aluminium foil with cooking oil spray and place the mackerel fillets on top. Drizzle with 1 teaspoon of lemon juice. Fold the foil together at the top and crimp around the edges to make a sealed parcel and place on a baking tray and cook for 12 minutes.
Step 3: Place pine nuts on a hot pan and dry fry until golden brown.
Step 4: Remove mackerel from oven and gently set aside. Remove potatoes from stove top and drain.
Step 5: Combine the dressing ingredients, add a pinch of salt and pepper and stir well.
Step 6: Arrange spinach leaves on a large serving platter. Halve the potatoes and add to platter. Flake the smoked mackerel and combine with potatoes and spinach. Pour dressing evenly over platter.
Step 7: Squeeze over the remaining lemon juice, toss well and serve.

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