- 350g new potato
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 100g crème fraîche
- 1 tsp horseradish cream
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- juice of 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 smoked mackerel fillets (about 200g/8oz total weight), skinned and flaked
- 85g bag watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender.
While the potatoes are cooking, mix the crème fraîche in a large bowl with the horseradish cream and lemon juice. Season well with freshly ground black pepper (there’s no need for salt because of the saltiness of the smoked mackerel).
Drain the potatoes, halve and set aside to cool down for a few minutes. Tip into the crème fraîche mix and stir so it coats them and becomes quite runny. Now add the smoked mackerel and watercress and toss gently together. Pile on two plates and serve straight away (it’s best while still warm).