Emma Petersen

A protein-packed, smoky, herby, and fresh salad with smoked mackerel, baby potatoes, crisp radish, and green apple. Perfect for a light yet satisfying meal.
This vibrant Smoked Mackerel Baby Potato Salad with Radish and Apple brings together smoky fish, tender potatoes, crisp vegetables, and a sharp mustard dressing — a perfect balance of richness, freshness, and crunch. It’s quick enough for weeknights yet feels gourmet enough for a weekend lunch. The combination of peppered smoked mackerel, crisp green apple, and fresh dill gives every bite a bright, herby lift 🍏✨.
The beauty of this dish lies in its contrasts:
It’s naturally high in protein, satisfying without being heavy, and ideal for meal prep or light dinners.
Using Jersey Royals, crisp radishes, and Granny Smith apples makes the dish feel both wholesome and refreshing. Dill adds an aromatic brightness, while the double-mustard dressing deepens the savoury notes.
You can customise it easily — swap the mackerel for smoked trout, poached chicken, or even tinned tuna if you're keeping it simple.
Start by boiling the potatoes until tender and blanching the green beans to keep them crisp and vibrant. Thinly slice your radishes, green apple, and spring onions. Whisk the olive oil with Dijon and wholegrain mustard for that beautiful emulsified dressing.
Once everything is prepped, gently toss the potatoes, greens, radish, apple, and onions. Fold in the flaked smoked mackerel and chopped dill. Finish with the mustard dressing and serve slightly chilled or at room temperature for best flavour.
With 21g of protein per serving, balanced carbs, and heart-healthy fats, this salad is a powerhouse meal that keeps you full and energized. Perfect for make-ahead work lunches or an easy seafood dinner.
A protein-packed, smoky, herby, and fresh salad with smoked mackerel, baby potatoes, crisp radish, and green apple. Perfect for a light yet satisfying meal.

Roasting the potatoes instead of boiling gives a crispier texture and deeper flavor.
Add a touch of horseradish for extra zing.
You can replace mackerel with smoked trout or poached chicken if needed.
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Boil the baby potatoes in salted water for 10–12 minutes, or until tender. Drain and let cool slightly.
Blanch the green beans in boiling water for 1–2 minutes, then transfer to ice water to keep them crisp.
Thinly slice the radishes, green apple, and spring onions.
In a small bowl, whisk together olive oil, Dijon mustard, and wholegrain mustard until emulsified.
Cut the cooled potatoes in half or quarters if large.
In a mixing bowl, combine the potatoes, green beans, radishes, apple slices, and spring onions.
Add the flaked smoked mackerel and chopped dill.
Drizzle with the mustard dressing and gently toss to coat.
Serve chilled or at room temperature.
5/3/2025
Macros + calories?
5/3/2025
I can’t eat mackerel. What would you recommend to replace it?
5/3/2025
I love it with a touch of horseradish sauce
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Serving Size: 1 plate (approx. 330g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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