This was a quick meal thrown together after a nice walk in the sunshine. Tasty and easy to leave until the end of the week, as the vacuum-packed smoked mackerel fillets keep very well in the refrigerator.
- One pack of mackerel fillets (usually 2-4 large pieces)
- 8-10 baby new potatoes
- lettuce or other salad leaves
- handful of parsley
- a handful of cherry tomatoes
- 1 tbsp capers
- 2 tbsp crème fraîche
- 1 tsp dijon mustard
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
Scrub and simmer the potatoes until just tender, about 15 minutes. Skin and tear the mackerel fillets into smaller pieces. Finely chop the parsley, quarter the cherry tomatoes, wash and roughly chop the lettuce leaves, and add to a salad bowl with the mackerel and cooked potatoes. Shake the rest of the ingredients in a jam jar and pour over, then toss to combine.