- 750g baby new potatoes, larger ones halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 5 tbsp light mayonnaise
- small bunch chives, snipped
- 100g bag watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 270g pack peppered mackerel fillets
Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…
Cook the potatoes in plenty of boiling salted water until tender, about 15 mins. Drain and allow to cool for 10 mins. Make the dressing by mixing the mayo with most of the chives.
Scatter half the watercress across a big platter or plate, chop the rest roughly and mix with half of the mackerel, the potatoes and mayo. Toss so that everything is covered in the dressing.
Pile the mackerel-potato mix on top of the watercress, then top with the rest of the mackerel and chives.
Most supermarkets sell a variety of smoked mackerel, such as chilli & garlic or lemon & pepper so adapt this dish to suit your tastes. You could even leave out the fish for a simple summer side dish.