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Mackerel on Toast with a Warm Potato Salad |
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| Serves 1 |
Prep 10 mins |
Cooking 30 mins |
Easy |
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Ingredients |
2-3 Charlotte potatoes
2 spring onions, finely sliced
a small bunch of fresh chives, finely chopped
1 tbsp lemon juice
1 tbsp crème fraîche
sea salt & black pepper
1/2 crusty roll, toasted
1 small mackerel, filleted & bones
olive oil
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With their skins left on,
gently poach the potatoes in salted water until soft. When
cool enough to handle, cut into cubes. Mix with the spring
onions, chives and lemon juice and bind with the crème
fraîche. Season with salt and pepper and spread generously
on the toasted roll.
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Meanwhile, in a hot non-stick
pan, sauté the mackerel in olive oil, skin side down,
until crisp. Turn over and cook the underside for a few
minutes. Remove from the pan and place on to the potato
salad. Eat while still warm.
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DAILY
DINNERS 
