Ingredients
1 bunch | Fresh mint |
4 cups | New potatoes, gently scrubbed (Main) |
1 | Lemon, zest and juice |
2 Tbsp | Butter |
2 handfuls | Rocket leaves, or watercress |
1 bunch | Radish, thinly sliced |
1 | Avocado, peeled, stoned and sliced |
2 fillets | Smoked mackerel, roughly flaked (Main) |
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Directions
- Put the potatoes into a large pan of cold water with a sprig of mint and a good pinch of salt.
- Cover, bring to the boil and simmer for 8-10 minutes or until just tender.
- Take care not to overcook - drain just before they're done, as they'll carry on cooking in the colander.
- Meanwhile, beat the lemon zest into the butter. Roughly chop the remaining mint.
- Drain the potatoes, halve and tip into a serving bowl with the mint, lemon butter, leaves, radishes, avocado and smoked mackerel.
- Season with salt and black pepper, squeeze over the lemon and toss everything together gently until the butter has melted.