- 700g potato, cut into 3cm cubes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 small onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g smoked mackerel
- 2 tbsp chopped dill
- 150ml double cream
- 100ml fish stock
- 2 tbsp creamed horseradish
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
Heat oven to 200C/180C fan/gas 6. Cook the potatoes and onion in boiling, salted water for 6-7 mins until almost tender. Drain well. Grease a 20 x 20cm baking dish with a little of the butter, then arrange the potatoes in it.
Break the fish into chunky pieces, discarding any skin and bones. Tuck the pieces in and around the potatoes, then scatter over the dill. Whisk the cream, stock and horseradish together and season. Pour over the potatoes. Dot the remaining butter over the top, then bake for 20-25 mins until golden. Serve with a green salad, if you like.