Peppered Mackerel and New Potato Salad (Angela Hartnett)

Serves 2

300g Jersey royals
2 fillets of peppered (or plain smoked) mackerel
3 spring onions, sliced
3 tsp horseradish, grated
2 tsp crème fraîche
1 tbsp flat-leaf parsley, chopped
1 lemon, the rind grated finely, and a squeeze of juice

Place the Jersey royals in a pan of salted water and bring to the boil. They should take about 20 minutes to cook. Drain and allow to cool.

Skin and flake the mackerel into a large bowl and add the spring onions.

Slice the potatoes lengthways and add to the bowl.

Mix the horseradish and crème fraîche (or use a prepared horseradish cream) with the parsley and add a squeeze of lemon juice to taste.

Drizzle the dressing over the mackerel and potato salad and finish with the lemon rind. Serve immediately (you can refrigerate the dish ahead of time – just bring the salad up to room temperature and drizzle on the horseradish cream at the last minute).

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