"It has been a fantastic week. Thank you so much Maynard, Benedict & Freya. We have learnt so many new skills and had a lot of fun. The food has been extraordinary, the house and setting beautiful. We hope to be back!."

Jan Welsh
May 2012

Walnut Grove Recipes

Mackerel and Potato Salad with a Whole Grain Mustard Dressing

Serves 2

  • 2 mackerel fillets
  • 2 medium potatoes
  • 2 tsp whole grain mustard
  • 1 dsp fresh chopped dill
  • 2 slices white bread
  • 1 tbsp olive oil
  • 2 tbsp mayonnaise
  • 2 tsp lemon juice
  • handful of rocket leaves
  • 1 tbsp sunflower oil


1. Peel and chop potatoes into small dice, place in a saucepan and cover with water, bring to the boil and cook until soft. Strain and leave to cool.

2. Mix the mayonnaise, mustard, lemon juice, fresh dill and olive oil , add to the potatoes. Mix well and season to taste with salt & pepper

3. Cut the crust off the bread, and cut into a rectangle approximately the same size as the fish fillet

4. Heat a non stick frying pan until hot, add sunflower oil and fry the fish fillets skin side down for about a minute and a half, fry the bread until golden brown on both sides

5. Place the fried bread on the serving plate, spoon the potato salad onto the bread and then top with the mackerel. Serve with a roquette salad

Serving Suggestions

Is best cooked to order although the mayonnaise can be prepared in advance.

Serving Suggestions

Great for lunch or as a starter.

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