Warm Salad of New Potatoes , Asparagus , Smoked Mackerel , Wild Garlic and Egg Salad

Warm Salad of New Potatoes , Asparagus , Smoked Mackerel , Wild Garlic and Egg Salad

Not only is it the new asparagus season  but the first new potatoes are appearing from Cornwall .  With thin papery skins , sweet and delicious they soak up dressing . This is a dish you will want to eat with a fork and but for the dressing dripping asparagus feel free to use your fingers.

Wild garlic leaves in the dressing impart a delicate seasonal flavour but you can use finely chopped garlic .

Smoked mackerel is so readily available  its lovely with fennel too or in a not quite nicoise salad once tomatoes come into season , I also like to make it into a pate great on toast or on a baked potato.

Warm Salad of New Potatoes , Asparagus , Smoked Mackerel , Wild Garlic and Egg Salad

Serves 2

200g of New Potatoes
100g of Asparagus
1 egg
3 fillets of smoked mackerel


4 tbsp of olive oil
2 tbsp of white wine vinegar
Juice and zest of one lemon
1 tbsp of dijon mustard
Salt and Pepper
1 handful of wild garlic leaves

  1. Whisk together all the dressing ingredient including the  wild garlic leaves
  2. Boil the new potatoes until cooked and the eggs are hardboiled (3 minutes)
  3. Steam the asparagus  over the potatoes for a few minutes
  4. Once the potatoes are cooked ,slice  and mix the potatoes and the asparagus  dressing while still warm this will ensure they absorb the dressing and wilt the garlic leaves .
  5. Mix in the asparagus place in a bowl and layer over the smoked mackerel and eggs.

Asparagus Roasted in Parma HamWild Garlic Butter Over AsparagusSmoked Mackerel and Beetroot with Creamy Fennel & Lemon Dressing

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5 Responses to Warm Salad of New Potatoes , Asparagus , Smoked Mackerel , Wild Garlic and Egg Salad

  1. Sophie says:

    MMMMM…I love wild garlic! Love the beautiful flavours combined!!
    Yes, this is lunch for me!

  2. goodshoeday says:

    This looks really good – i’ve added it to my list of things to do with asparagus this year 🙂

  3. Jo says:

    I have just served this with locally grown asparagus picked up on my way home I had some smoked mackerel and this recipe came up on google. The flavours really work. I did a few tweaks:
    -No new potatoes in so did it with regular ones. New ones would have been sublime but the regular one did OK too.
    – No wild garlic, so added some fresh tarragon & basil instead
    – Only added 1/4 teasppon of mustard as my husband hates mustard so needed to keep it “hidden” 😉
    -Added a few chunks of tomato, raw carrot and red pepper…just because…
    My husband really, really liked it (he is normally a salad dodger, so this is praise indeed), as did I. He asked me ” please do that again”. I will be – thoroughly recommend – either exactly as the recipe is or with a few minor tweaks. The overall marriage is a good one. Thank you.

  4. greenjacker says:

    Nice one 🙂

    And at this time of year you can finish it off by garnishing the dish with Ramsons flowers.

  5. Pingback: Smoked Trout Salad with Crispy Fish Skin | Girl Interrupted Eating

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