Salmon and smoked mackerel brandade with potatoes and cress dressing


Author: Yves Meersman and Odile BernardPublished: 22 July 2015

Parkinson's LifePrep: 15 minsParkinson's LifeCook: 30 minsParkinson's LifeServes: 4-6


Tasty and balanced, this refreshing recipe for the summer months combines potato and carrots with the light proteins of fish rich in omega-3. Research has shown that the omega-3 fatty acids in salmon and mackerel could have protective qualities against Parkinson’s, making this dish an easy way to boost your essential nutritional intake.



  • 300g smoked mackerel fillet
  • 200g salmon fillet
  • 800g potatoes
  • 200g shredded carrots
  • 1 onion
  • 2 garlic cloves
  • 1 cucumber
  • Chive to garnish
  • 2 fish stock cubes
  • Fresh ground pepper
  • Sea salt
  • 1 bay leaf
  • 2 sprigs of thyme

Vinaigrette dressing:

  • 1 box of garden cress
  • 150g mayonnaise made with olive oil


Peel the cucumber and chop into small dices.

Peel the potatoes and cut into small pieces.

Roughly chop the onion and the chive.

Crush the garlic to a paste.



1. Cover the potatoes with water in a large pan and add the stock cubes, bay leaf, thyme, and garlic. Season with salt and pepper. Bring the water to the boil.

2. Drain the potatoes when they are soft, keeping the cooking liquid, and put them to one side in a bowl.

3. Poach the salmon in the broth used for boiling the potatoes.

4. Once cooked, add the fish to the potatoes and mash the combination using a fork.

5. Add the slices of smoked mackerel and give it a slight stir.

6. Season to taste with salt, pepper and a few drops of lemon juice.

Garden cress vinaigrette dressing

1. Mix three-quarters of the cress with a stick blender and gradually add some cooking liquid of the fish.

2. Add half of the mayonnaise to the paste and stir to make a dressing. The sauce can be a slightly runny liquid.

Final presentation

1. Take the other half of the mayonnaise and add it to the potato-fish mix.

2. Stir, and sprinkle with a few drops of lemon juice.

3. Serve the shredded carrots with dices of cucumber on the dish and add the brandade on top.

4. Garnish the plates with fresh garden cress, chopped chive and the cress vinaigrette dressing.


Value per 100g

  • Energy 137 kcal / 572 kJ
  • Protein 5.8g
  • Total fat 9.5g
    • Saturated fat 1.8 g
    • Mono-unsaturated fat 3.3g
    • Poly-unsaturated fat 1.5g
  • Cholesterol 4mg
  • Carbohydrates 7.0g
    • Of which sugars 1.4g
  • Fibre 1.7g

The benefits of fish and omega-3

Research has shown that high consumption of fish in addition to vegetables and fruits has protective effects against Parkinson’s disease [2014, Seidl SE et al.]. Fatty fish like the salmon and mackerel in this recipe are high in omega-3 fatty acids, which is possibly the main factor of protection.

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