Nordic breakfast with mackerel, new potatoes and cucumber

Ingredients

For 1 serving

• Canned mackerel105 g
• Red potatoes225 g
• Cucumber120 g
• Dill3 g
• Mustard1.5 teaspoons
• Apple cider vinegar1.5 teaspoons
• Saltto taste

Contains: fish, mustard

In season: May – August

Method

1. Scrub the red potatoes without peeling them, put them in a small pan covered with cold salted water, bring to the boil and cook for 15 minutes over medium heat, until a skewer slides through without resistance.
2. Meanwhile wash the cucumber and slice it very thinly; chop the dill.
3. Dress the cucumber with the cider vinegar, a pinch of salt and half the dill and leave it to absorb the flavours.
4. Drain the tinned mackerel of its oil or brine and break it into large chunks.
5. Drain the potatoes, halve them and serve them warm with the mackerel, cucumber, mustard and remaining dill.