I was a bit stumped when the we got these radishes in the veg box, lovely and pink as they are. They taste a bit like turnip and add crunch and colour to a simple salad. But I wanted something new and exciting. I found an interesting one in my Abel and Cole Cookbook, a salad of new potatoes and radish with olives and feta, all good but several ingredients I din't have and had no intention of buying.
So, as usual, in between dozing off on my tube journey, I planned my dinner for the evening and thought of this. Crispy little slices of roast new potatoes, fresh, crunchy pink radish and parsley, flakes of smoked mackerel and zingy little capers. All doused in a lemony, mustardy, yoghurt dressing. If I do day so myself, the flavour combinations worked perfectly, capers and lemon are smoked mackerel's best friend. We happily gobbled it up for dinner.
750g new potatoes
3 tbsp olive oil
1 onion, finely chopped
4 tbsp capers
1 bunch parsley, chopped
1 lemon, juiced
300g radishes, quartered
400g smoked mackerel
200g greek yoghurt
2tsp english mustard
- Heat the oven to 200°C and heat a large roasting tray with the olive oil.
- Meanwhile clean the potatoes and slice into 1cm thick coins. Add to the baking tray, stir until well coated in the hot oil and season well.
- Roast for 30mins, stirring occasionally until golden and soft inside. Don't worry if the slices become a little stuck, use a spatula to scrape them off the bottom, this just creates more crispy bits. After 20mins place the mackerel fillets onto the potatoes in the oven to warm up.
- Meanwhile, add the english mustard and half the lemon juice to the yoghurt along with a pinch of salt and pepper and stir well.
- Once cooked, transfer the potato slices to a large bowl along with as much of the roasting oil as possible. Flake in the smoked mackerel and add the red onion, capers, parsley, radishes and the rest of the lemon juice.
- Dollop on the dressing and mix very gently, you don't want the salad to be completey covered.