Tag Archives: dill

Mackerel, Lemon and Dill Potato Salad

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Now that I am working again, albeit part-time, I need to get my act together and organise our meals more efficiently.

To give us a little bit of credit, we do plan the meals we are going to eat during the week, but I never know what I’m going to make each day. This can result in a last-minute-hungry-toddler-hungry-parents panic (omelette!).

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This is my current favourite one dish meal (that can be stretched to two meals) and is even better the following day for lunch at work, with some lettuce and cucumber mingled in, or some sliced avocado.

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I’m not sure why this happens, but we always seem to have a huge bundle of potatoes leftover from the veg box, so this recipe is killing two birds with one stone (or as my Norwegian sister-in-law will tell you, “Two flies, one smack” ;) ).

Mackerel, lemon and dill potato salad
serves 3 (and a toddler) generously

Ingredients

750g salad potatoes – boiled until tender, then diced
1 tablespoon mayonnaise
2 tablespoons Greek yoghurt
zest of one lemon
juice of half a lemon
1 clove of garlic, crushed
1 tin (125g) skinned and boned (msc, please) mackerel in olive oil (reserve a little oil for the dressing)
handful of dill, chopped well
salt and pepper to taste
optional extras: avocado, cucumber, green peppers, asparagus

Method

In a large bowl or dish, combine the mayonnaise, Greek yoghurt, lemon juice and zest, garlic and mackerel (with a little of the olive oil).

Add the dill and potatoes and gently stir to coat generously.

Taste and season accordingly.

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Enjoy!

Bake
xoxo

 

Salmon, coconut and dill muffins

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I know, I know. These aren’t exactly beautiful muffins, but I can promise they are tasty!

We are still staying at Shake’s parents’ house and I am trying to keep food shopping to a minimum – ha!

Whilst clearing out the cupboard I found a tin of salmon (MSC, hooray) and decided to bake some baby-friendly muffins. There was some coconut milk lurking in the fridge from our morning smoothies and I thought these would make a nice combination.

I am regretting leaving my lovely Persian dill in France, but what we had here was just fine. Fresh would be better, no doubt.

Salmon, coconut and dill muffins

Makes approximately 12 small muffins

Ingredients

2 cups self-raising flour
2 teaspoons dill
Black pepper, optional
1 egg
1 cup coconut milk
80g melted butter
1 tablespoon plain yoghurt
1 tin salmon (213g)
Method

Preheat oven to 170degC

Melt butter and leave to cool slightly

In a large bowl, combine the flour and dill, season with black pepper as desired

In another bowl or jug, beat the egg with the coconut milk and yoghurt. Add the melted butter and beat again until just combined

Pour the liquid ingredients into the flour mixture and stir thoroughly. Add more yoghurt or milk if mixture seems too dry

Add the tinned salmon and stir through until evenly distributed

Spoon into muffin trays and bake for approximately 15 – 20 minutes. An inserted skewer or knife should come out clean

Best eaten warm or at least on the day made

C recommends them topped with cream cheese :)

Enjoy!

Bake
xoxo