Dinner/ Fish & Seafood/ Lunch/ Quick & Easy/ Salad/ Side Dishes/ Vegetarian

No Mayo Coleslaw with Smoked Mackerel and Dill Potatoes

7 March 2021

I made a whole bunch of coleslaw the previous night when I made burgers. Today, instead of serving it as a side I made it the hero of the dish. To keep it fresh and healthy I replaced the mayo with  crème fraîche and yoghurt, the other ingredients were: red cabbage, fennel, carrot, spring onion, apple, pinch of sugar, pepper, salt, a squeeze of lemon juice and a big bunch of dill. Super simple, super healthy.

The potatoes I boiled with the skin on for 15 minutes until fork tender. After draining I returned the potatoes to the pan and let them steam dry for 1 minutes on very low heat. Add a glug of good quality olive oil, pepper, salt and dill and shake the pan vigorously making sure the potatoes are coated on all sides.

The smoked mackerel needs no work apart from filleting it (if you prefer to keep it vegetarian, leave the mackerel out or replace it with grilled halloumi for example). Top it off with a poached or soft boiled egg and your done!

No Mayo Coleslaw Served with Smoked Mackerel and Dill Potatoes

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Dinner, lunch
By Saffron Serves: 4
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes


  • Coleslaw (15 minutes)
  • 1/2 cabbage of choice, shredded (I used red cabbage)
  • 1 apple, thinly sliced (I used Jona Gold)
  • 1 fennel bulb, thinly shredded or sliced (also use the fronds)
  • 1 large carrot, shredded
  • 2 spring onions, finely chopped
  • 1 big bunch dill, roughly chopped (or use parsley if you prefer)
  • 1/4 cup crème fraîche
  • 1/4 cup yoghurt (or more depending on desired consistency)
  • Juice of 1/4 lemon (or more to taste)
  • 1 tsp sugar
  • Pepper & Salt
  • Other ingredients
  • 1 - 1.5 kg waxy potatoes, cubed into ± 3 cm cubes, skin on (± 300 - 400 g pp)
  • Small bunch of dill
  • Olive oil
  • Pepper & Salt
  • Squeeze of lemon juice
  • 4 eggs
  • 1 large smoked mackerel (± 150 - 200 g per person)




Using a food processor or hand grater shred the cabbage, carrot and fennel.


Chop the apple into slices or cubes and add to the vegetables.


Add the rest of the ingredients and give it a good mix so everything is coated.


Taste and adjust seasoning to your liking by playing around with extra yoghurt, lemon juice, salt, pepper and sugar.

Potatoes (± 20 minutes)


Add the potatoes to a sauce pan and add a layer of water so they're just covered, add some salt to the pan.


Turn on the heat and from the moment the water is boiling set the timer for 15 minutes.


After 15 minutes check with fork if they're done, if not boil longer, checking every minute or so.


When done, drain the potatoes and add back to the pan on low heat. Let steam dry for 1 minute.


Add a good glug of olive oil, pepper, salt and dill and give the pan a good shake so all the potatoes are coated.


Finish it off with a small squeeze of lemon juice. Taste and adjust to your liking.

While the potatoes are boiling (± 10 minutes)


Bring a small pan of water to the boil, as soon as it's boiling add the eggs to the pan and set the timer for 6,5 minutes.


When time is up, let the eggs stream under cold water or add them to a bowl of ice water.


Peel when ready to serve.


Fillet the mackerel, which should be easy to do. It will fall off the bone easily, make sure you remove all the small bones as well.


Now all you need to do is plate up!

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