Smoked mackerel and roasted new potato salad recipe
 A Scandinavian-inspired warm salad of fish and potatoes with fresh dill, pickles and a tangy honey and mustard dressing. Each serving provides 762 kcal, 25g protein, 33g carbohydrate (of which 8.2g sugars), 58g fat (of which 11g saturates), 4.4g fibre and 2.6g salt. 350g/12oz new potatoes, large ones quartered and smaller ones halved2 tbsp olive oil50g/1¾oz soured cream 50g/1¾oz mayonnaise1 tsp Dijon mustard1 tsp runny honey 1 tsp white wine vinegar1 garlic clove, finely grated40g/1½oz red onion (approx. ½ small onion), finely diced40g/1½oz cornichons or gherkins, finely dicedlarge handful (approx. 60g/2¼oz) baby spinach (or rocket, spinach and watercress mix)2 smoked mackerel fillets (approx. 175g/6oz), skin removed and torn into bite-sized piecessmall handful finely chopped fresh dill, plus extra to servesmall handful finely chopped fresh parsley, plus extra to servesea salt and freshly ground black pepper 350g/12oz new potatoes, large ones quartered and smaller ones halved 2 tbsp olive oil 50g/1¾oz soured cream 50g/1¾oz mayonnaise 1 tsp Dijon mustard 1 tsp runny honey 1 tsp white wine vinegar 1 garlic clove, finely grated 40g/1½oz red onion (approx. ½ small onion), finely diced 40g/1½oz cornichons or gherkins, finely diced large handful (approx. 60g/2¼oz) baby spinach (or rocket, spinach and watercress mix) 2 smoked mackerel fillets (approx. 175g/6oz), skin removed and torn into bite-sized pieces small handful finely chopped fresh dill, plus extra to serve small handful finely chopped fresh parsley, plus extra to serve sea salt and freshly ground black pepper Method Place the potatoes into a saucepan and put a full kettle on to boil. Pour over the boiling water, add a generous pinch of salt, and cook over a high heat for 5 minutes. Drain and return the potatoes to the pan to steam dry for 5 minutes. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. Add the olive oil to a roasting tin and place in the oven to heat for 5–10 minutes.Carefully remove the hot tin of oil from the oven, then tip in the potatoes and season with salt and pepper. Toss to coat the potatoes in the oil then spread out in a single layer and return to the oven. Cook for 25 minutes (shaking halfway) until golden and crispy.While the potatoes cook, make the rest of the salad. In a large mixing bowl, combine the soured cream, mayonnaise, Dijon mustard, honey, vinegar, garlic, red onion and cornichons. Season with salt and pepper and mix well. Add the spinach to the bowl and as soon as the potatoes are cooked, place them on top. Cover the bowl and leave for a minute (the heat will wilt the spinach a little) and then add the mackerel pieces and the herbs. Toss everything together. Taste and add more salt and pepper, if necessary, before dividing between two plates and serving immediately, with extra herbs scattered over. Place the potatoes into a saucepan and put a full kettle on to boil. Pour over the boiling water, add a generous pinch of salt, and cook over a high heat for 5 minutes. Drain and return the potatoes to the pan to steam dry for 5 minutes. Place the potatoes into a saucepan and put a full kettle on to boil. Pour over the boiling water, add a generous pinch of salt, and cook over a high heat for 5 minutes. Drain and return the potatoes to the pan to steam dry for 5 minutes. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. Add the olive oil to a roasting tin and place in the oven to heat for 5–10 minutes. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. Add the olive oil to a roasting tin and place in the oven to heat for 5–10 minutes. Carefully remove the hot tin of oil from the oven, then tip in the potatoes and season with salt and pepper. Toss to coat the potatoes in the oil then spread out in a single layer and return to the oven. Cook for 25 minutes (shaking halfway) until golden and crispy. Carefully remove the hot tin of oil from the oven, then tip in the potatoes and season with salt and pepper. Toss to coat the potatoes in the oil then spread out in a single layer and return to the oven. Cook for 25 minutes (shaking halfway) until golden and crispy. While the potatoes cook, make the rest of the salad. In a large mixing bowl, combine the soured cream, mayonnaise, Dijon mustard, honey, vinegar, garlic, red onion and cornichons. Season with salt and pepper and mix well. While the potatoes cook, make the rest of the salad. In a large mixing bowl, combine the soured cream, mayonnaise, Dijon mustard, honey, vinegar, garlic, red onion and cornichons. Season with salt and pepper and mix well. Add the spinach to the bowl and as soon as the potatoes are cooked, place them on top. Cover the bowl and leave for a minute (the heat will wilt the spinach a little) and then add the mackerel pieces and the herbs. Toss everything together. Taste and add more salt and pepper, if necessary, before dividing between two plates and serving immediately, with extra herbs scattered over. Add the spinach to the bowl and as soon as the potatoes are cooked, place them on top. Cover the bowl and leave for a minute (the heat will wilt the spinach a little) and then add the mackerel pieces and the herbs. Toss everything together. Taste and add more salt and pepper, if necessary, before dividing between two plates and serving immediately, with extra herbs scattered over.