Scandi-Style Mackerel And Potato Salad With Spinach

Boil a kettle

Cut your waxy potatoes in half and add them to a pot of boiled water with a large pinch of salt

Bring to the boil over a high heat and cook for 12-15 min or until fork-tender

Once cooked, drain and return them to the pot

Meanwhile, wash your spinach, then pat it dry with kitchen paper and transfer it to a large bowl

Drizzle over some olive oil and season with a pinch of salt and pepper

Give it a good mix up and set aside – this is your dressed spinach

Chop your dill finely including the stalks

Trim, then slice your spring onions finely

Peel and finely chop (or grate) your garlic

Combine the chopped garlic, your natural yoghurt and Dijon mustard in a small bowl

Add the juice of half your lemon[s], season with salt and pepper and give everything a good mix up – this is your mustard dressing

Slice the remaining lemon into 1 wedge per person

Transfer the drained potatoes to a large bowl, then add the mustard dressing and mix it all together – this is your potato salad

Heat a small, dry, pan over a medium heat

Once hot, add your flaked almonds and cook for 2-3 min or until lightly browned and toasted

Tip: Watch them like a hawk to make sure they don't burn!

Once done, remove the pan from the heat and set aside

Meanwhile, remove the skin from your smoked mackerel fillet[s] and discard

Tear the mackerel into rough bite-sized pieces