Peppered mackerel and new potato salad recipe | Angela Hartnett

One of the tastiest and healthiest fish, mackerel is gaining in popularity and, although the price has risen, it is still affordable. Pair peppered fillets in a salad with new-season Jersey royals. The piquant dressing lifts the whole thing for a delicious, speedy supper.

Serves 2

300g Jersey royals
2 fillets of peppered (or plain smoked) mackerel
3 spring onions, sliced
3 tsp horseradish, grated
2 tsp crème fraîche
1 tbsp flat-leaf parsley, chopped
1 lemon, the rind grated finely, and a squeeze of juice

Place the Jersey royals in a pan of salted water and bring to the boil. They should take about 20 minutes to cook. Drain and allow to cool.

Skin and flake the mackerel into a large bowl and add the spring onions.

Slice the potatoes lengthways and add to the bowl.

Mix the horseradish and crème fraîche (or use a prepared horseradish cream) with the parsley and add a squeeze of lemon juice to taste.

Drizzle the dressing over the mackerel and potato salad and finish with the lemon rind. Serve immediately (you can refrigerate the dish ahead of time – just bring the salad up to room temperature and drizzle on the horseradish cream at the last minute).

• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London.

Thanks to who have provided this article. View the original here.


comments powered by Disqus