Golden Mackerel Potato Cucumber Cups with dill apple yogurt

Golden Mackerel Potato Cucumber Cups with Dill Apple Yogurt 🐟🌿 These little cups are bright, savoury and satisfying without feeling heavy: crisp-edged baby potatoes, flaky golden mackerel, cool cucumber, green apple and a thick dill yogurt with capers and lemon. They work as a lunch bowl, small-plate dinner, or a make-ahead tray of cups for sharing. The key is contrast: warm potatoes and fish, cold crunchy vegetables, creamy yogurt and crisp rye crumbs. 🍋 Yield: 4 lunch servings or 8 small cups Time: 30 minutes Ingredients: For the cups: - 650 g baby potatoes, halved - 2 tbsp olive oil - 1/2 tsp fine sea salt, plus extra to taste - black pepper - finely grated zest of 1 lemon - 2 smoked, grilled or roasted mackerel fillets, about 220-260 g total - 1 small cucumber, diced small - 1 crisp green apple, diced small - 2 spring onions, thinly sliced - 2 tbsp chopped dill - 2 tbsp capers, drained - 35 g rye breadcrumbs or panko - 1 tsp olive oil or butter for the crumbs For the dill apple yogurt: - 180 g thick Greek-style yogurt - 1/2 small green apple, finely grated - 1 tbsp lemon juice - 1 tsp Dijon mustard - 1 tbsp chopped dill - 1 tbsp chopped parsley, optional - 1 tbsp finely chopped capers - 1 tsp olive oil - black pepper Method: 1. Heat the oven to 220C / 425F. Toss the halved potatoes with olive oil, salt and pepper, then spread them cut-side down on a tray. Roast for 22-26 minutes until the cut sides are deep golden and the centres are tender. 2. While the potatoes roast, toast the rye crumbs in a small pan with a teaspoon of olive oil or butter until crisp and nutty. Tip them onto a plate so they do not keep browning in the hot pan. 3. Make the yogurt. Stir together the Greek yogurt, grated apple, lemon juice, Dijon mustard, dill, parsley if using, chopped capers, olive oil and black pepper. Taste before salting because capers and mackerel bring plenty of salt. The yogurt should be thick enough to spoon, not pour. 4. Dice the cucumber and green apple into small pieces. If the cucumber is very watery, pat it dry with kitchen paper. Toss cucumber, diced apple, spring onions and a squeeze of lemon together so the apple stays bright. 5. When the potatoes are ready, sprinkle them with lemon zest and a little extra black pepper. Flake the mackerel into bite-size pieces, removing any small bones you notice. 6. Build the cups or bowls: potatoes first, then cucumber-apple crunch, mackerel flakes and generous spoonfuls of dill apple yogurt. Finish with capers, extra dill, rye crumbs and a small drizzle of olive oil. ✨ Serving and storage: - Serve just warm or at room temperature with lemon wedges and a green salad. - For meal prep, keep the yogurt and crumbs separate until serving. - The potatoes and cucumber-apple mix keep well for 2 days in the fridge; add the fish and yogurt after reheating or just before eating. - Swap mackerel for hot-smoked trout, salmon or crisp chickpeas if you want a different direction. Save this one when you want a lunch that feels fresh, filling and a little special. 💚 Tasteloom.club