Smoked Mackerel and Warm New Potato Salad

Ingredients

Instructions

1. 1

   Put the new potatoes in a saucepan, cover with cold water, and add the fine sea salt. Bring to the boil, then simmer for 12-15 minutes until a knife slips easily into the centre. Meanwhile, wash the watercress, thinly slice the red onion, roughly chop the dill, and cut the lemon in half.

2. 2

   While the potatoes cook, make the dressing by mixing the creme fraiche, prepared horseradish, Dijon mustard, extra-virgin olive oil, a generous squeeze of lemon juice, and the black pepper in a bowl. Taste and adjust with a little more lemon juice if you want it sharper; the dressing should be lightly fiery but still creamy.

3. 3

   Drain the potatoes well and leave them in the colander for 1 minute so excess steam evaporates; this helps the dressing cling rather than turn watery. Cut any larger potatoes into bite-size pieces, then toss them warm with half the dressing, half the dill, and the sliced red onion.

4. 4

   Flake the smoked mackerel into large pieces, checking carefully for any stray bones. Gently fold most of the fish through the warm potatoes so it stays chunky rather than breaking up completely.

5. 5

   Spread the watercress over two plates or shallow bowls. Spoon over the warm potato mixture, then top with the remaining smoked mackerel. Dollop or drizzle over the rest of the horseradish cream, scatter with the remaining dill, and finish with another squeeze of lemon juice. Serve straight away while the potatoes are still warm.

Nutrition per serving

Notes

• •Use waxy new potatoes so they hold their shape when tossed warm.
• •Peppery watercress is traditional here, but rocket works in a pinch.
• •If your smoked mackerel is especially salty, do not add extra salt to the dressing.
• •For an even quicker version, use microwave-steamed baby potatoes.

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