Ingredients

• 150g/5oz new potatoes
• such as Jersey Royals
• scrubbed
• pinch salt
• 2 mackerel fillets
• 1 tbsp wholegrain mustard
• salt and freshly ground black pepper
• 1 tsp English mustard
• 1 tbsp white wine vinegar
• 3 tbsp rapeseed oil
• or olive oil
• squeeze lemon juice
• 2 Little Gem lettuces

Directions

• Bring a pan of water to the boil. Add the potatoes and cook for 8-10 minutes until just tender. Drain and return to the pan to keep warm.
• For the mackerel
• preheat the grill to high.
• Put the mackerel fillets on the grill tray
• brush with the wholegrain mustard and season with salt and pepper. Grill them for 2-3 minutes
• then turn over and grill for a further minute
• or until the mackerel is cooked through.
• For the dressing and salad
• whisk the English mustard
• white wine vinegar
• rapeseed oil and lemon juice together in a bowl. Season with salt and pepper. Add the lettuce leaves to the bowl and mix to combine.
• Divide the mackerel between two plates
• along with the potatoes and the salad. Serve straightaway.