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For the pickled cucumbers:
For the potato salad:
For the honey-glazed mackerel:
- Place the cucumbers in a bowl with the rice wine vinegar, dill, sugar and salt. Toss to combine and set aside for at least one hour.
- For the potato salad, place the potatoes in a large pot and cover with cold water. Season well with salt and bring to a simmer. Simmer for 15 minutes or until tender. Cool to room temperature, then combine in a bowl with the remaining potato salad ingredients. Set aside at room temperature for 30 minutes.
- Preheat the grill to a high heat. Whisk the honey and mustard together. Place the mackerel fillets on a baking tray, skin-side down, and brush with the honey mixture.
- Grill the mackerel for 3-4 minutes on each side until cooked throughout. Serve with the potato salad and pickled cucumbers.
Per serving: 504kcals, 24.1g fat (6.1g saturated), 47g carbs, 19.4g sugars, 26g protein, 4.7g fibre, 0.904g sodium
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