Meals and Courses

Warm Potato and Mackerel Salad

cook 20 mins
  • 400 g (13 oz) waxy new potatoes, halved
  • 3 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • 1 tablespoon wholegrain mustard
  • 1 banana shallot, finely chopped
  • 1 tablespoon rinsed and thinly sliced cornichons
  • 2 teaspoons rinsed and drained capers
  • 125 g (4 oz) cherry tomatoes, halved
  • 2 tablespoons Kalamata-style olives, drained
  • 4 small mackerel fillets, boned and skin lightly scored
  • large handful of frisée lettuce leaves
  • salt and pepper
  • Cook the new potatoes in a large pan of salted boiling water for 12–15 minutes, until just tender. Drain, return to the pan and toss with 2 tablespoons of the olive oil. Add all the remaining ingredients, except the mackerel and frisée, then season to taste. Set aside.
  • Heat the remaining tablespoon of olive oil in a large, nonstick frying pan and cook the mackerel fillets, skin-side down, for 3–4 minutes, until the flesh turns white. Gently turn them over and cook for a further minute, until lightly golden. Remove from the pan and cool slightly before flaking the flesh.
  • Arrange the frisée on serving plates and serve with the warm potato salad and flaked mackerel.
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