Norwegian Mackerel Salad

4 x 75 g/3 oz mackerel fillets
100 g/4 oz boiled potatoes, peeled and sliced
lettuce leaves
4 tomatoes, sliced
Mustard sauce:
4 tablespoons reduced-calorie mayonnaise
4 teaspoons French or English made mustard
salt
freshly ground black pepper

Place the mackerel under a preheated hot grill and cook for about 15 minutes, turning occasionally. Leave to cool, then remove the skin with a sharp knife. Divide the flesh into pieces and arrange on 4 serving plates.

Place the potato slices on one side of each plate. On the other side, place the lettuce leaves and tomato slices.

Mix together the mayonnaise, mustard, and salt and pepper to taste. Serve the mustard sauce separately in a sauceboat or pour a little over each mackerel fillet.

SERVES 4