Smoked Mackerel and Warm New Potato Salad

Nutrition · per serving

Steps

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.

   400 g new potatoes6 g fine sea salt50 g watercress40 g red onion10 g fresh dill1 whole lemon
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.

   80 g creme fraiche20 g prepared horseradish10 g Dijon mustard15 ml extra-virgin olive oil1 whole lemon1 g black pepper
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.

   400 g new potatoes10 g fresh dill40 g red onionhalf of prepared dressing Horseradish cream dressing
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.

   180 g smoked mackerel fillets, skin removed
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.

   50 g watercress180 g smoked mackerel fillets, skin removed10 g fresh dill1 whole lemonremaining prepared dressing Horseradish cream dressing

Origin & History

Smoked mackerel has long been a staple around the British coast, valued for its rich flavour and keeping qualities. Warm potato salads dressed with sharp, creamy sauces are a common feature of modern British home cooking, especially where smoked fish and horseradish are paired for a classic, robust combination.