- 350g new potatoes
- 100g crème fraîche
- 1 tsp horseradish cream
- juice of 1 lemon
- 2 smoked mackerel fillets (about 200g total weight), skinned and flaked
- 85g bag rocket
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 and leave to cool slightly. Tip into the crème fraîche mix and stir so it coats them and becomes quite runny. Now add the smoked mackerel, rocket and toss gently together.
Serve immediately (it’s best while still warm).
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