Print
Prep Time
35 Minutes
Cooking Time
20 Minutes
Serves
1-2 People
Ingredients
- 350g new potatoes
- 100g crème fraîche
- 1 tsp horseradish cream
- juice of 1 lemon
- 2 smoked mackerel fillets (about 200g total weight), skinned and flaked
- 85g bag rocket
Method
Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender.
While the potatoes are cooking, mix the crème fraîche in a large bowl with the horseradish cream and lemon juice. Season well with freshly ground black pepper (there’s no need for salt because of the saltiness of the smoked mackerel).
Drain the potatoes and leave to cool slightly. Tip into the crème fraîche mix and stir so it coats them and becomes quite runny. Now add the smoked mackerel, rocket and toss gently together.
Serve immediately (it’s best while still warm).
You may also like
Autumn Fruit Cobbler
New Season Irish Carrot Cake
International Guest Chef Fred Cordonnier. Recipe baked by Aisling Boggan from team Good Food Ireland.Greek Yogurt, Lemon Zest and Pistachio Pancakes
Since 1990, the Faughnan family of Dromod, Co. Leitrim have been ensuring the traditional Irish food, boxty remains a key part of Irish food culture with their Dromod Boxty food business.