Smoked Mackerel, Spinach, Bacon and Potato Salad Recipe

Serves 4 

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Ingredients

Salad:

6 Rashers Smoked Streaky Bacon, fried until crispy

500g/1lb 2oz New potatoes, cooked and halved

350g/12oz Spinach, washed and dried
4 Smoked Mackerel, cooked, de-boned and flaked

4 Free-range eggs, poached

Dressing:

3 tbsp Fino Olive Oil

1 tbsp White wine vinegar

1 Garlic clove, chopped

2 tsp Wholegrain mustard

Halen Môn Sea Salt

Freshly ground black pepper

For the salad, place all ingredients (except the eggs) into a large bowl and gently mix to combine.

For the dressing, put all ingredients into a small to medium sized bowl and stir well. Pour the dressing over the salad, coating all the ingredients.

Serve the salad in a serving dish and top with a poached egg.