Peppered Mackerel New Potato Watercress Salad Recipes

Steps:

• 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).

Steps:

• Remove and discard eyes and any damaged parts of potatoes, but do not peel them. Rinse well under cold water, place in a saucepan and cover with cold water. Bring water to a boil over high heat; then, reduce heat to medium. Boil gently until potatoes are tender, 20 to 25 minutes.
• Drain any water from the potatoes, and spread them out in a gratin dish to cool. When cool enough to handle, cut the unpeeled potatoes into 1/2-inch slices. Spread the slices out in a single layer, so they are less likely to break, in the gratin dish.
• Trim the watercress stems, removing about 2 inches, and set the trimmings aside for a soup, perhaps. Wash the trimmed watercress and dry thoroughly. There should be about 4 cups.
• Mix the remaining ingredients together in a bowl large enough to hold the finished salad. Do not worry if these dressing ingredients separate. The mixture should not be emulsified.
• At serving time, add the potatoes and watercress to the dressing in the bowl, and toss lightly but thoroughly. Serve immediately, as the watercress tends to wilt quickly once it is combined with the dressing.

Steps:

• Mix together the onion, vinegar, sugar and a pinch of salt. Leave to pickle while you dice the beetroot and roughly chop the nuts.
• Divide the watercress and smoked mackerel between six plates. Scatter over the beetroot and nuts, then top with a cluster of the pickled onions. Whisk the oil into the pickling vinegar, then drizzle the dressing around the outside of each plate.

Steps:

• Preheat the oven to 190C/gas 5/fan 170C. Boil the potatoes in their skins for 12-15 minutes until nearly cooked through. Drain and slice into thin discs. Heat the oil in a large frying pan and cook the onion until soft and golden. Gently toss the potatoes and onion together and season with salt to taste.
• Put half the mixture in a shallow 1.4 litre ovenproof dish. Remove the skin and any bones from the mackerel, flake the fish and spread it out over the potatoes. Top with the remaining potatoes and pour over the cream.
• Cover with foil and bake for 30 minutes, then uncover and bake for a further 20-25 minutes, until the topping is a lovely golden brown.

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the radishes and potatoes in a shallow roasting tin. Drizzle with 2 tbsp of the olive oil and season. Roast in the oven for 30 mins, tossing once, until tender and golden.
• Meanwhile, make the dressing. Whisk together the remaining oil, the yogurt, lemon juice, garlic, chopped dill and seasoning. It may separate slightly and need whisking again before serving.
• Remove the veg from the oven and allow to cool for 5 mins. Toss the lettuce in the dressing, top with the veg and then the fish. Sprinkle over the reserved dill fronds and serve.