Ingredients

• 250g/9oz colcannon or mashed potato
• 250g/9oz potatoes (such as Rooster)
• peeled and grated
• 100g/3½oz plain flour
• 125ml/4fl oz milk
• knob of butter
• rapeseed oil
• for frying
• sea salt and freshly ground black pepper
• 4 small mackerel
• gutted and butterflied or filleted
• 2–3 tbsp olive oil
• 3 garlic cloves
• finely chopped
• knob of butter
• dill
• chopped
• to garnish
• 1 lemon
• juice only
• to serve
• ½ head frissee lettuce
• inner leaves removed
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard

Directions

• For the boxty
• put the colcannon (or mash)
• grated potato and flour in a bowl and mix until combined. Stir in the milk
• little by little
• until you have a wet dropping consistency. Season with salt and pepper.
• Heat a frying pan over a medium–high heat. Add a little butter and oil
• when the butter begins to foam
• spoon heaped tablespoons of the mixture into the frying pan and fry for 3–4 minutes on each side until golden-brown.
• Remove and place on a warm plate lined with kitchen paper. Repeat with the remaining mixture. Keep the pancakes warm in a low oven
• if necessary.
• For the mackerel
• coat the mackerel fillets with a little oil and garlic. Season with salt and pepper.
• Heat a frying pan over a high heat and add a splash of oil and the butter. When the butter is foaming
• add the mackerel skin-side down and fry for 3–4 minutes until the skin is crisp and the flesh is opaque.
• Meanwhile
• make the salad. Place the lettuce leaves in a large bowl. Mix the oil
• vinegar and mustard in a small bowl. Season with salt and pepper and pour over the leaves. Toss to coat.
• Serve the mackerel with the potato pancakes. Finish with a little dill over the pancakes and a squeeze of lemon juice on the fish.