© J Sainsbury plc 2020
Rosti with smoked mackerel salad
This easy dish is full of flavour
-
Ready in 20 minutes
-
Cooking time 10 minutes
-
Prep time 10 minutes
-
Serves 4
Ingredients
- 650 g new potatoes
- 2 small Cox apples, peeled, cored and grated
- Zest and juice of 1 lemon
- 1 medium British free-range egg, beaten
- 1 tbsp plain flour
- 2 tbsp olive oil
- 250 g British smoked mackerel, skinned and flaked
- 75 g Greek-style cheese, crumbled
- 30 g pine nuts, toasted
- 75 g bag watercress
Method
-
1
Preheat the oven to 200°C, fan 180°C, gas 6. Put the potatoes in a pan of cold water, bring to the boil then simmer for 10-15 minutes until just tender. Drain, then run under cold water until cool enough to handle.
-
2
Grate the potatoes into a bowl with the grated apples, lemon zest, the egg and flour. Mix well, season with black pepper, then shape into 12 flattened rounds.
-
3
Heat the oil in a pan and cook the potato rosti for 3-4 minutes on each side. You may need to do this in batches. Place on a baking tray and bake for 10 minutes.
-
4
Toss the flaked mackerel, crumbled cheese, toasted pine nuts and watercress together and drizzle with the lemon juice. Serve alongside the hot potato cakes.
