Wednesday, 27 January 2016

Hot Smoked Mackerel Salad

I'm calling this dish 'hot' because it sounds a bit more sexy than 'warm potato and mackerel salad' - which frankly doesn't sound good - it brings in mind limp lettuce leaves and watery tomato salads that I endured in college.

This recipe is anything but that - it's packing loads of flavour and textures, it's filling and perfect for a light lunch or a late supper. I made it for my evening meal last week and enjoyed it so much I had to make it again last night.

As usual it's really quick and easy to make - I can never see the point of fussing around with a supper dish or lunch - I want quick, easy and tasty so I can eat, enjoy my meal and get on with my day....

Recipe - enough for two

3 large smoked mackerel fillets - I like lots of mackerel but if you want just 1 each that's fine.
350g new potatoes - I used charlotte I like their waxy texture
100g creme fraiche
juice of a lemon - and a lemon to serve if you wish
1 teaspoon hot horseradish sauce
1 tablespoon chopped fresh dill
bag of rocket
Freshly ground black pepper

You can usually buy two types of smoked mackerel fillets - peppered and non-peppered. I like both and both work well in this recipe. So don't worry which one you choose.

First of all you need to cook the potatoes. Give them a wash to clean off any mud or sand and cut into wedges - you can usually get 4-6 wedges from each potato. Place them into a pan of boiling water and cook until tender - about 20 minutes. Don't over cook them or your salad will be soggy.

Whilst the potatoes are cooking you can make the dressing and prepare the mackerel. To make the dressing pop the creme fraiche, the horseradish, half the lemon juice, the dill and a load of black pepper in a bowl.

Combine to make a creamy sauce. Taste and add the rest of the lemon juice if you wish - some find too much lemon makes it a little sour.

Next you can prepare the mackerel. Turn each fillet over and remove the skin - you should be able to do it in once swift tug - then feel along the ridge and remove any bones. Now simply break the fillet into large bite size pieces.

Drain the potatoes and place in a warm bowl. Spoon over the dressing and mix. When the dressing is warmed by the potatoes it will thin and spread easily. Add a couple of large handfuls of rocket, followed by the mackerel. Give it all a gentle fold.

Add a little more black pepper if you wish - I don't add salt to this recipe I find there is enough brought in by the mackerel.

Finally divide between plates and serve with a wedge or two of lemon.

Wow, writing this up has made my mouth water and now I want to make it for my lunch - again - I think I'm becoming addicted to this dish......

Have a great day
Love Lizx

 mackerel salad