Salt & Vinegar Haddock Bites with caper & dill potato salad
1 box Donegal Catch Salt & Vinegar Bites
For the potato salad:
800 grams baby potatoes, halved
100 grams mayonnaise
Zest and juice of ½ a lemon
1 red onion, finely sliced
Handful chopped dill
Handful chopped flat leaf parsley
50 grams capers, roughly chopped
Salt and freshly ground black pepper
Dressed lettuce wedges
- Preheat the oven to 200 C / 180 C fan.
- Cook the Donegal Catch Salt & Vinegar Bites for 20 minutes until cooked through and piping hot throughout
- To make the potato salad, place the potatoes into cold salted water and bring to the boil over a medium-high heat. Cook for 15 minutes from boiling, until tender then drain and set aside to steam for 5 minutes. Add the rest of the ingredients to a large bowl and add the potatoes. Toss together and season well with salt and black pepper.
- Serve with the fish and some dressed lettuce wedges.