If you've never had Parmentier potatoes, then they are sooo good! Like baby roast potatoes but flavoured with garlic and lots of herbs. I love to serve them with lots of things, but especially with fish.
They're lovely in this smoked mackerel salad and make for a really hearty lunch or main meal. I often make it when I have some leftover Parmentier potatoes, as it's a great way of using up leftovers and makes for a really quick meal.
I haven't included quantities in this recipe, just a list of suggested ingredients, as the recipe is quite flexible.
For the salad
Mixed salad leaves
Smoked mackerel pre cooked fillets
Red onion
Baby cucumber or cucumber
Tomatoes
Yellow pepper
For the dressing
1 tablespoon of runny honey
½ tablespoon of Dijon mustard
½ tablespoon of wholegrain mustard
2 tablespoons of cider vinegar
6 tablespoons of olive or rapeseed oil
Seasoning
To garnish
Flat leaf parsley
- Peel the carrot and use a vegetable peeler to create carrot strips.
- Peel the onion, cut in half and then half again, and thinly slice.
- Cut the cucumber into small dice.
- Cut the tomatoes in half lengthways.
- Cut the chargrilled peppers into strips on chunks (if using).
- Cut or tear the roast chicken into slices or chunks.
- Place the mixed salad leaves in a bowl and top with the remaining salad components.
- Add all of the dressing ingredients into a jar or jug and mix or shake well to combine.
- Finely chop the flat leaf parsley.
- Dress the salad and scatter over the parsley.
