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Smashed roast new potatoes with smoked mackerel pâté

A serving plate with smashed roast new potatoes

Smashed roast new potatoes with smoked mackerel pâté

Name: Smashed roast new potatoes with smoked mackerel pâté
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Ingredients: 750g new potatoes; 3 tbsp olive oil; ½ tsp smoked paprika (optional); 200g smoked mackerel fillets skins and any bones removed; 160g soft cheese; 2 tsp Dijon mustard; ½ lemon zested and juiced; 2 tbsp capers drained and chopped; 1 small shallot finely chopped; small handful of dill plus extra to serve

Barney Desmazery

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Serves 4

Easy

Prep: 30 mins

Cook: 1 hr

A star rating of 5 out of 5.1 ratingRate

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Lightly crush new potatoes before roasting to create an extra-crispy skin and pair with smoked mackerel pâté

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Dug fresh from the garden, early or ‘new’ potatoes are tender and taste so much better than shop-bought ones. They can be boiled, roasted or fried.

Ingredients

Nutrition

Units:

MetricUS

750g new potatoes
3 tbsp olive oil
½ tsp smoked paprika

(optional)

For the smoked mackerel pâté

200g smoked mackerel fillets

skins and any bones removed
160g soft cheese
2 tsp Dijon mustard
½ lemon

zested and juiced
2 tbsp capers

drained and chopped
1 small shallot

finely chopped
small handful of dill

plus extra to serve

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Nutrition: Per serving

kcal459
fat31g
saturates10g
carbs28g
sugars4g
fibre4g
protein17g
salt1.76g

Method

step 1

To make the pâté, put the smoked mackerel in a bowl. Add the remaining ingredients, then mash everything together using a fork until well combined but still slightly chunky. Season with black pepper (the mackerel is salty, so you may not need to add extra salt). Can be made a day ahead and kept chilled.
step 2

Heat the oven to 220C/200C fan/gas 7. Put the potatoes in a large pan, cover with cold salted water and bring to the boil. Simmer for 20 mins until tender when pierced with a knife. Drain well and leave to steam-dry for a few minutes.
step 3

Toss the potatoes with a drizzle of the oil so they are coated, then arrange in a single layer on a large baking tray. Lightly squash down using the back of a fork or a potato masher – you want them to be broken open, but still holding their shape. Drizzle over most of the remaining olive oil and season with salt, pepper and the paprika, if using, then toss to coat. Roast for 40 mins, flipping over halfway through and drizzling over the remaining oil, until deeply golden and crisp. Pile the roast potatoes onto a serving plate, then serve alongside the smoked mackerel pâté in a bowl for spooning over.

Recipe from Good Food magazine, May 2025

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