SMOKED MACKEREL, CAESAR & POTATO SALAD

ingredients | serves 2 | time 20 mins + cooling

300g baby new potatoes, cut in half lengthways • 230g boneless hot smoked mackerel fillets • ¼-½ tsp coarse ground black pepper • 1 lemon, half juiced, half in wedges • 3 tbsp Caesar dressing • ½ x 100g pack watercress • 3 tbsp shaved Parmigiano Reggiano DOP • 2 tsp Cooks’ Ingredients Nonpareille Capers, drained

step 1

Preheat the grill to high. Bring a pan of salted water to the boil, then cook the potatoes for 15 minutes, or until tender. Drain and leave to cool for 5 minutes

step 2

Meanwhile, line a baking tray with foil and place the mackerel on top. Scatter over the coarsely ground pepper and grill for about 3 minutes, or until the fish is sizzling and lightly golden

step 3

Return the potatoes to the drained pan and add 1 tbsp lemon juice and the dressing and stir. Fold in the watercress, 2 tbsp shaved cheese and season to taste. Serve the potatoes with the fish, a scattering of capers, the remaining cheese and a lemon wedge on the side

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