Just Ridiculous Smoke Mackerel & Horseradish Potatoes

It’s all about the ‘tatas this one. I reckon that it would pair really well with a rare fillet steak or some sweet steamed lobster instead of the fish.

Prep 10 mins, Cooking time 25 mins.

• Enough floury potatoes for two people
• 25g slightly salted butter
• 1 tbsp horseradish sauce (or more if you really enjoy it hot!)
• Juice of ½ lemon
• Good salt & freshly pounded black peppercorns
• 4 small or 2 large smoked mackerel fillets, with or without peppercorns, whatever you prefer
• Accompanying veg - whatever you like but carrots & peas works great!
• 1 very finely chopped spring onion (about 1 tbsp)

1. Peel & cut potatoes into similar sized chunks and boil for around 15 minutes, until tender.
2. Meanwhile, pre-heat the grill to medium/high.
3. Melt the butter gently in a pan and when it becomes liquid add the horseradish sauce stirring constantly. It may look a bit split but it will combine quite quickly.
4. Add lemon juice, salt and pepper and stir again well, it may split a bit again, keep at it!
5. Keep the sauce warm whilst you steam your accompanying veg.
6. When the veg is nearly ready, lightly warm the mackerel under the grill.
7. By this point the potatoes should be ready so drain & return to the pan.
8. Lightly crush with a potato masher then add the horseradish mixture.
9. Add the spring onion and combine well but don’t loose the texture by over mashing it.
10. Serve a pile of the potatoes, topped with two mackerel fillets each and surrounded by steamed veg.

Tags: mackerel, Potatoes, horesradish