Ingredients

• 500g/1lb 2oz new potatoes
• cooked in their skins
• 2 tbsp olive oil
• sea salt and freshly ground black pepper
• 2 shallots
• finely sliced
• 2 tbsp soured cream
• 2 tbsp creamed horseradish
• 2 tbsp finely chopped fresh chives
• olive oil
• watercress leaves
• to serve
• 8 mackerel fillets
• 100g/4oz butter
• softened to room temperature
• 1 tsp cayenne pepper
• 2 tsp sweet smoked paprika
• 1 tsp ground coriander
• 1 tbsp golden caster sugar
• ½ tsp English mustard
• few drops Tabasco
• 2 tsp red wine vinegar
• sea salt and freshly ground black pepper

Directions

• For the horseradish potatoes
• bring a large pan of salted water to the boil and boil the potatoes
• in their skins
• for 10-15 minutes
• or until tender. Drain and
• when cool enough to handle
• cut into quarters.
• Heat the olive oil in a large frying pan over a medium heat
• then add the potatoes and season
• to taste
• with sea salt and freshly ground black pepper. Fry the potatoes for 7-8 minutes
• turning occasionally
• until crisp and golden-brown. Remove the fried potatoes from the pan and set aside to drain on kitchen paper.
• Meanwhile
• for the spiced mackerel
• preheat the grill to its highest setting. Score the skin of each mackerel three times on each side using a sharp knife.
• Preheat the grill to high.
• Mix all of the remaining spiced mackerel ingredients together in a bowl to form a thick
• spiced butter and season well with sea salt and freshly ground black pepper. Rub the butter over the mackerel fillets
• then grill for 4-5 minutes
• turning once
• or until just cooked through.
• To finish the horseradish potatoes
• transfer them to a mixing bowl. Stir in the shallots
• soured cream and creamed horseradish and season
• to taste
• with salt and freshly ground black pepper. Stir in the chives.
• As soon as the mackerel are cooked
• transfer to serving plates and spoon the horseradish potatoes alongside.