Warm New Potatoes & Smoked Mackerel Salad

We fancied something fairly easy to make and low fuss but still tasty. We both also love smoked mackerel, so this seemed like to perfect Monday night meal.

Ingredients:

Serves 2 (with leftover potatoes)

• 600 g baby new potatoes
• 1 packet of smoked mackerel (285 g)
• 150 ml of crème fraiche
• 2 tablespoons of mayonnaise
• 1 - 2 tablespoon of horseradish cream (we liked the strong flavour, as this particular one was quite mild)
• 1 lemon, juice only
• 1 small handful of chives, chopped
• Pepper
• 1 packet of watercress

Method

1. Boil the kettle, then add the potatoes to the pan, top with water and add salt. You can chop some of the potatoes if they are slightly big. Cook for approximately 20 minutes, or until the potatoes are cooked through.
2. While the potatoes are cooking, you can be making the sauce. Put the crème fraiche, mayonnaise, horseradish, lemon juice and chives into a bowl and stir thoroughly.
3. When the potatoes have cooked through, drain and leave to cool down for a few minutes.
4. Peel the skin off the mackerel and flaked into a frying pan, cook a few minutes until the mackerel has warmed through. The fish is oily, so you wont need any oil.
5. Mix the potatoes with the crème fraiche sauce, then add the watercress and toss through. Season with freshly ground pepper.
6. Serve the potatoes and the mackerel, you can drizzle some of the sauce on top of the mackerel.

Notes: You actually only need about 350 g of potatoes, but we decided to make more as this would be quite nice to take for lunch the next day with some sliced ham.

You can find the original recipe here.