- 100g cooked new pots(cut in half lengthways)
- 30g horseradish mayo
- 60g smoked sustainably-sourced mackerel (we use Brown and Forrest)
- 5g freshly grated horseradish
- 20g English watercress(not baby or micro)
- 1g Maldon
- 1g freshly ground black pepper from a peppermill
- 1g freshly squeezed lemon juice
- 10ml rapeseed oil
Smoked Mackerel Salad
Matt Brown
8th February 2022
Smoked Mackerel Salad
30 min
This dish is Matt's One Planet Plate.
One Planet Plate is a campaign run by the Sustainable Restaurant Association and presented by HSBC to help chefs showcase their most sustainable dishes so diners can find, order and enjoy them. Chefs can submit their dish here: www.oneplanetplate.org/submit
A delicious sustainably sourced mackerel salad.
This dish serves 1 - 2 people.
Ingredients
Method
Preparation
Mackerel: Remove the skin of the mackerel and flake into chunks.
Potatoes: Cook in plenty of boiling salted water until cooked and allow to cool in the cooking liquid (do not refresh under cold running water).
Horseradish Mayo: 10g Coleman’s creamed horseradish, 25g mayonnaise – whisk together
Recipe
Mix the warm potatoes with the horseradish mayonnaise
Season with Maldon and freshly ground black pepper
Toss together the watercress and smoked mackerel with the rapeseed oil and lemon juice, season with freshly ground black pepper
Place the WARM potato salad roughly on the base of the plate
Top with the watercress and smoked fish
Finish with lots freshly grated horseradish
notes
The potatoes need to be warm as this takes the chill off everything.
Large tasty watercress.
Taste as you go
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