Name: Smoked Mackerel Potato Salad with Radish and Apple
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 2.5 fillets smoked mackerel fillets (skin removed and flaked); 400 g baby new potatoes (such as Jersey Royals); 100 g fine green beans (trimmed); 5 pieces radishes (thinly sliced); 1 small green apple (thinly sliced); 2 pieces spring onions (finely sliced); 1 handful dill (chopped); 2 tbsp olive oil; 1 tsp Dijon mustard; 1 tsp wholegrain mustard

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Servings

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This salad works because it balances several strong elements at once: oily smoked fish, starchy potatoes, crisp radish and sharp apple. The mustard dressing ties them together without needing much else.

Smoked mackerel is rich, so the fresh ingredients are doing real work here rather than acting as garnish. Thin slices of apple and radish keep each bite lighter and stop the potatoes from dominating the plate.

For balanced serving guidance, this can stand as a full lunch on its own. If you want to stretch it further, add more green beans or extra salad leaves instead of increasing the potatoes.

Why The Salad Feels Balanced

Potato salads can become heavy very quickly, especially when smoked fish is part of the mix. The apple, radish, and green beans are what keep this one lively. They add crunch, freshness, and enough sharpness that the oily fish and soft potatoes do not blur together.

The mustard dressing is deliberately simple because the mackerel already brings a lot of flavor. A more complicated dressing would compete with the fish instead of connecting the salad components.

Serving Notes

This works particularly well for lunch because it feels substantial without needing bread or an extra main. It can also sit alongside a smaller green salad if you want a slightly lighter plate.

If making ahead, fold the smoked fish through close to serving so the flakes stay more intact and the salad keeps a cleaner texture.

The salad is also best when the potatoes are cool but not fridge-hard. That slightly softer texture helps them absorb the dressing and sit more naturally with the smoked fish, apple, and beans.