A salad of new potatoes and pickled fish

COURSE
Mains 
SERVES
4-6 
PREP TIME
under 10 mins 
COOKING TIME
under 30 mins 

INGREDIENTS

  • 600g new potatoes
  • 250g rollmops
  • Small handful parsley leaves, chopped
  • Small handful of rocket
  • A tablespoon of fennel fronds or dill, chopped
  • 3 baby gems, torn up or roughly chopped
  • 1 small red onion, finely chopped
  • 1-2 tbsp capers, roughly chopped

For the dressing

  • 1/2 lemon, juiced (or to taste)
  • 1.5 tbsp mayonnaise or fromage frais
  • 1 tbsp horseradish
  • 1 tsp Dijon
  • 3-4 tbsp extra virgin olive oil
  • Salt and pepper

METHOD

Cut the new potatoes into even-sized chunks and simmer them in salted, boiling water for 15-20 minutes until tender. While the potatoes are cooking whisk all the salad dressing ingredients together and taste to check seasoning. Remember the rollmops will bring their own acidic, slightly sweet flavour to the salad. When the potatoes are cooked, drain them and toss them in half the salad dressing. Wash all the salad leaves and combine them in a salad bowl. Add the parsley, fennel, red onion and capers. Drain the rollmops of their marinating vinegar and slice into bite-size pieces. When the potatoes have cooled a little add them to the salad together with the rollmops and toss with the remaining dressing.

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