Skrei with Tomato and Basil Sauce
40 min
February and March are peak season for fresh skrei — here it gets the southern European treatment with cherry tomatoes, garlic, and basil. Ready in 40 minutes and genuinely delicious.
fishdinnerquick
Perfect summer dinner when you want something light but filling. Smoky mackerel, warm new potatoes, and a sharp horseradish dressing — done in under 40 minutes.
Instructions
- 1
Boil the new potatoes until tender, drain, and let them steam dry.
- 2
Mix together the crème fraîche and grated horseradish, then season with lemon zest and juice, sugar, and pepper.
- 3
Break the mackerel fillet into smaller pieces. Slice the red onion into thin wedges and the radishes into rounds.
- 4
Cut the potatoes into chunks and toss them with the dressing. Fold in the salad leaves and mackerel.
- 5
Plate it up and finish with a little lemon and fresh dill.
Per average serving
43
Calories
kcal
3.5
Protein
g
7
Carbs
g
1.1
Fat
g
2.1g
Fiber
0g
Sugar
61mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
43
Calories
kcal
3.5
Protein
g
7
Carbs
g
1.1
Fat
g
2.1g
Fiber
0g
Sugar
61mg
Sodium
Tips from the kitchen
- Let the potatoes steam dry for a few minutes after draining. If they go into the dressing while still wet, the crème fraîche thins out and you lose that coating effect.
- Taste the dressing before you toss anything. Horseradish varies a lot in heat depending on how fresh it is, so you might want more or less than the tablespoon called for.
- The mackerel breaks up more than you expect once it hits the warm potatoes and gets folded in. Keep the pieces on the larger side when you break them up, so you still get proper flakes in the finished salad.
- Add the salad leaves last, right before serving. They wilt fast against warm potatoes, and you want some texture left when it hits the table.
Ways to vary it
- Smoked trout works well here instead of mackerel. It's milder, so the horseradish dressing comes through a bit more.
- A few capers scattered over the top add a briny hit that goes well with the fish and the sharp dressing. Completely optional, but worth trying if you have them.
- For a more substantial plate, slice a soft-boiled egg over each portion. The yolk mixes into the dressing and makes the whole thing feel a bit richer.
Storage & leftovers
This salad doesn't keep well once assembled. The leaves wilt and the potatoes absorb the dressing overnight, so it's best eaten the same day. If you want to get ahead, keep the dressing, potatoes, and toppings separate in the fridge and put it together just before eating.
What to serve with it
A cold glass of dry white wine or sparkling water with lemon sits well alongside this. Some crusty bread on the side is good too if you want to mop up the dressing.
UC
By Untrained ChefPublished 25 June 2026
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