Warm potato & rollmop salad

• Charlotte potato↗250g g

  (or another waxy variety), quartered

• small red onion↗1

  finely chopped

• small gherkins6

  sliced

• red wine vinegar↗1 tbsp tbsp
• wholegrain mustard↗1 tsp tsp
• virtually fat-free fromage frais↗3 tbsp tbsp
• Rollmops4

Step-by-step instructions

1. 1

   Cook the potatoes in boiling salted water for about 10 mins until tender, then drain and leave to cool a little.

2. 2

   Meanwhile, mix the onion, gherkins, vinegar, mustard and fromage frais together in a medium bowl. Add the potatoes, mix well, divide between two plates, then top with the fish. Great with a green salad on the side.