- Place the potatoes in a small saucepan of boiling water and simmer for 15 mins or until fork-tender. Cool and cut into thick slices.
- Flake the mackerel into a bowl and add the cooled potatoes, spring onions, beetroot and dill (or chives).
- In a separate bowl, whisk together the olive oil, lemon juice and some seasoning. Pour over the salad and toss everything well to coat. Scatter over the lemon zest.
This is the perfect light Summer salad with a real Scandinavian touch. Us Swedes love mackerel and anything with dill or chives! Bon appetit!