Warm Potato and Rollmop Salad

20 minutes
Amount Per Serving: Calories 387; Fat 15g; Carbs 38g; Sugars 17g; Fibre 2g; Protein 27g; Sodium 3.16g
A filling salad with omega-3s. Rollmop or sardines are great for those who prefer a less daring meal.
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  • 250g Charlotte potato, quartered
  • 1 small onion, finely chopped
  • 6 small gherkins, sliced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon wholegrain mustard
  • 3 tablespoons fromage frais
  • 4 Rollmops


  • Cook the potato in lightly salted boiling water for 10–15 minutes, or until just tender.

  • Drain and run under cold water until the potatoes are cool enough to handle. Slice each quarter into 3mm thick slices and set aside.

  • Add the onion to a non-stick frying pan with a little olive oil and cook over medium heat for 5 minutes, or until soft but not coloured. Remove from the heat.

  • Make a dressing by combining the vinegar, mustard and fromage frais in a bowl and mix well. Add the onion, sliced gherkins and warm potato slices to the bowl and mix until well combined.

  • Place the Rollmops in a non-stick frying pan with a little olive oil over medium heat, turning so they cook evenly on all sides until lightly browned.

  • Remove from the pan and chop each Rollmop into 3 pieces, about 2cm wide.

  • Add the Rollmop pieces to the potato mixture and mix until well combined.

  • Serving Suggestions: Garnish with fresh parsley and serve with a green salad.

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