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

Calories

445.1

kcal / serving

1780.4 kcal total

Carbs

25g

per serving

100.1 g total

Fat

29.7g

per serving

118.6 g total

Protein

19.6g

per serving

78.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

English Mustard

Dairy

400

Plain Natural Yoghurt

Fruits

piece

Lime

zest grated and half the juice

NutsSeeds

tsp

Mixed Dried Herbs

cloves

Garlic

bashed and not peeled

pinch

Salt

to taste

pinch

Pepper

to taste

OilsFats

Olive Oil

Seafood

200

Smoked Mackerel

skin and bones removed, flesh flaked

Vegetables

500

Potatoes

cut into wedges

500

White Cabbage

core removed, finely shredded

Method

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.