Ingredients

• 300g/10½oz new potatoes
• halved or quartered
• depending on the size
• 2 tbsp fresh dill
• finely chopped
• 1 small bunch watercress
• 4 spring onions
• salt and freshly ground black pepper
• 2 Earl grey tea bags
• leaves reserved
• bags discarded
• 2 mackerel fillets
• 3 tbp olive oil
• 1 garlic clove
• crushed
• 1 tbsp cider vinegar
• 1 tsp wholegrain mustard

Directions

• To make the potato salad
• put the new potatoes in a saucepan
• cover with cold water and season with salt and pepper. Bring to the boil and cook for 15 –20 minutes
• or until tender. Drain and allow to cool.
• Meanwhile
• set up a smoker with the tea leaves and wood chips placed in the bottom. (CAUTION: Tea-smoking generates a lot of smoke. Cook in a well-ventilated area
• and open the wok outside if possible.). Put the mackerel fillets on top
• cover with the lid and smoke for 2–3 minutes.
• In a large bowl
• mix together the dill
• watercress
• spring onions and the cooled potatoes.
• To make the dressing
• whisk together ingredients in a small bowl.
• Pour the dressing over the potato salad and mix well. Break up the fish fillets and stir through the salad. Serve.