Smoked Mackerel and Cabbage Slaw with Potato Wedges

Crispy roasted herb potato wedges served with a creamy lime and mustard cabbage slaw topped with flaked smoked mackerel.

Gluten-Free Healthy Budget-Friendly Potato Smoked Fish Cabbage

Estimated Nutrition

	Per Serving	Total
Calories	445.1 kcals	1780.4 kcals
Carbohydrates	25 grams	100.1 grams
Fat	29.7 grams	118.6 grams
Protein	19.6 grams	78.2 grams

Cook Time

45 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

2
tsp

English Mustard

Dairy

400
g

Plain Natural Yoghurt

Fruits

1
piece

Lime

zest grated and half the juice

NutsSeeds

1
tsp

Mixed Dried Herbs

3
cloves

Garlic

bashed and not peeled

1
pinch

Salt

to taste

1
pinch

Pepper

to taste

OilsFats

30
ml

Olive Oil

Seafood

200
g

Smoked Mackerel

skin and bones removed, flesh flaked

Vegetables

500
g

Potatoes

cut into wedges

500
g

White Cabbage

core removed, finely shredded

Steps

Preheat the oven to 200°C.
Coat potato wedges in a bowl with olive oil, herbs, garlic, salt, and pepper.
Roast the potatoes in a large tray for 35-45 minutes until golden and crisp.
Whisk yoghurt, lime zest, lime juice, mustard, salt, and pepper in a separate bowl.
Toss the shredded cabbage into the dressing until thoroughly coated.
Fold in the flaked mackerel and serve immediately with the hot potato wedges.