Mackerel, Potatoes and Herb Yoghurt Sauce

Mackerel, potatoes and herb yoghurt sauce came to the rescue when I was so hungry I nearly ate my fingerends.  I had mackerel in the fridge and just added what felt right.  This turned into a delicious meal, full of super-healthy nutrition, quick to prepare and filled us up well.  The herb yoghurt sauce helps lift the earthy flavours of the mackerel, and potatoes are always a winner in my book!

Mackerel, potatoes and herb yoghurt sauce

Serves 4 as a main course

For the sauce:

300g Greek yoghurt

3 spring onions, sliced thinly

1 tbsp tarragon, chopped

1 clove garlic, chopped finely

Pinch chilli flakes or small fresh chilli

Juice of 1 lemon

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Mackerel fillets x 4

1 kg new potatoes, sliced lengthways into 4

300g baby salad leaves

2 avocados, quartered and chunked

How to prepare Mackerel, Potatoes and Herb Yoghurt Sauce

Bring a large pan of water to the boil and add the sliced new potatoes.  Simmer with the lid on for approximately 15 minutes until they are softened.  Drain and prepare the plates.

Add a layer of potatoes, then drizzle some sauce, followed by more potatoes, a little more sauce, then top with the mackerel and serve the salad leaves on the side.  Scatter the avocado among the salad leaves and a few pieces on top of the mackerel.

Finish with sea salt and black pepper to taste.

Thanks for taking the time to read this and I hope you enjoy it!

If you enjoy mackerel dishes, you might like these:

Mackerel and Black Pudding Over Crushed Horseradish Potatoes