Marinated Kipper Fillets and Potato Salad with Coriander Seeds and Cracked Pepper

"This is a salad that can mostly be made way, way ahead – up to a week, believe it or not. Then all you do is steam some potatoes to go with it, or alternatively you can serve the kipper fillets as they are, and instead of the potatoes have a pile of buttered wholemeal bread on the table."
Servings:
4 people

Health Score

High
Medium
Low
8.5 / 10
High score

Glycemic Index

Index
61
Moderate
Load
22
High

Nutrition per serving:

Calories464.91 kcal23%
Fat34.86 g50%
Carbs36.13 g14%
Sugars6.70 g7%
Protein6.66 g13%
Sodium244.03 mg12%
Fiber7.51 g27%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
61
Moderate
Glycemic Load
22
High

Ingredients

6 kipper fillets
5 fl oz (150 ml) extra virgin olive oil
2 level teaspoons coriander seeds
2 level teaspoons black peppercorns
6 shallots, peeled and cut into thin rings
2 bay leaves, each snipped into 3-4 pieces
1 lemon, thinly sliced and each slice cut in half
juice 2 lemons
1 level dessertspoon dark brown soft sugar
2 rounded teaspoons wholegrain mustard
a few sprigs fresh flat-leaf parsley
1 lb 8 oz (700 g) new potatoes, scrubbed but skins left on
Maldon sea salt

Directions

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