Warm kipper and potato salad
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Warm kipper and potato salad
Smoky, buttery kipper fillets add bags of flavour to this seasonal warm salad that comes in under 400 calories
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
390Kcal
Fat
15gr
Saturates
3gr
Carbs
32gr
Sugars
6gr
Fibre
6gr
Protein
28gr
Salt
2.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 350g baby potatoes, halved or quartered if large
- 1 x 220g pack boil-in-the-bag kipper fillets with butter
- 200g sugar snaps
- zest and juice of ½ lemon
- 60g radishes, sliced
- 80g pack spinach, watercress and rocket salad
Step by step
- Bring two pans of water to the boil; add the potatoes to one and the unopened kipper fillet pouch to the other; simmer for 15 minutes. Remove the kipper pouch to rest; add the sugar snaps to the potatoes and cook for 3 minutes, then drain both and return to the pan.
- Snip open the kipper pouch and pour the buttery juices into the potato pan, along with the lemon zest and juice and the radishes. Flake in the kipper fillets, discarding the skin, and add a good grinding of black pepper.
- Gently mix together, folding in the salad leaves briefly. Divide between two bowls and serve.
