We had some sweet potatoes that needed eating, so I rustled up this rather delicious mid-week dinner. The cumin seeds really complimented the flavour of the sweet potatoes and the sour cream and horseradish dressing added a lovely unctiousness to the dish. I had intended on there being some left over for my lunch the next day, but we ate the lot.
Sweet Potato and Smoked Mackerel Salad with Sour Cream and Horseradish Dressing
Feeds a hungry 2.
5 sweet potatoes, washed and peeled
3 garlic cloves, smashed
12 cherry tomatoes (you can’t see them in the pic, but they are there!)
1 tbsp cumin seeds
3 tbsp chopped flat leaf parsley
3 smoked mackerel fillets
Salt and pepper
Large handful of raw spinach, stalks removed and roughly chopped
For the dressing
1 large tbsp of horseradish
4 large tbsps sour cream
Half a lemon
What to do with them
1. Slice the peeled sweet potatoes into smallish wedges then spread them evenly in a baking dish. Sprinkle the cumin seeds over the top then add the cherry tomatoes, smashed garlic cloves and season with salt and pepper. Drizzle with olive oil.
2. Place the dish in the oven and roast at 180°C for 20 minutes, or until the potatoes are cooked through and beginning to brown slightly. Give everything a stir around about half way through.
3. In the meantime, gently break up your mackerel fillets and roughly chop your parsley and spinach (remembering to remove the stalks of the spinach)
4. For the dressing, mix one large tablespoon of horseradish and four large tablespoons of sour cream in a bowl and stir well. You can adapt the measurements to suit your own taste.
5. Once the potatoes are cooked, take out the oven and leave to cool to room temperature. Add the mackerel, parsley and spinach to the potatoes, mixing everything together gently. Squeeze half a lemon and a drizzle of olive oil, then dollop the sour cream and horseradish dressing over the top and add a grind or two of black pepper.
* I am not a professional cook or recipe writer. This is what I did, but it may not work for you. If you have any cooking tips or advice as to how this can be improved, then I’d love to hear from you below.