Food to Glow’s Smoked Fish Salad with Mustardy Créme Fraîche Dressing

Skill level
Preparation Time
8 minutes
Cooking Time
12 minutes
Serves 2-3
Quick & easy
Side dish

"Enjoy this summer salad as a light, but filling, main meal for two or three people. Made with seasonal New potatoes, smoked fish, fresh herbs, beetroot and topped with a mustard creme fraiche dressing, this dish is affordable and delicious." - Recipe created for Seasonal Spuds, by Kellie Anderson at Food to Glow.


  • 500g Ayrshire New potatoes
  • 150g Smoked mackerel
  • 3-4 small cooked beetroots, sliced
  • 3 tbsp crème fraîche
  • 3 tbsp extra virgin olive oil
  • 1 tbsp chopped chives
  • 1 tbsp chopped parsley
  • 2 tsp lemon juice
  • 2 tsp Dijon mustard
  • Freshly ground black pepper
  • 2 tbsp crispy fried onions
  • Soft fresh summer herbs of choice, e.g. sorrel, lovage, chives, parsley, dill, tarragon, chervil, wild garlic
  • Gem lettuce, optional


  1. 1Wash the potatoes and either steam the new potatoes for 10-15 minutes, or boil them by covering in boiling water and timing from when the water comes back up to the boil.
  2. 2While the potatoes are cooking, make the dressing. Do this by mixing the creme fraiche, olive oil, lemon juice and mustard until creamy. Chop a tablespoon each of chopped chives and parsley and stir into the dressing. Set aside.
  3. 3Add the sliced/halved potatoes to a mixing bowl or back into the cooking pan. Pour over most of the dressing and very gently lift and fold with a spatula until the potatoes are well-covered.
  4. 4Pour the dressing-slicked potatoes onto two plates or a serving platter. Tuck in slices of beetroot as well as chopped or whole herbs (or sliced gem lettuce), and tear over the smoked fish (or sliced smoked tofu). Serve with the remaining dressing and scatter with the crispy onions. Serve and eat.