31 May 2010
There is absolutely nothing better at this time of year than a Jersey Royal new potato. I absolutely love them - hot, cold, preferably with lashings of mayonnaise … anyway. This is a very easy nicoise inspired salad with peppery radishes and smoked mackerel, a far more sustainable not to mention local fish than tuna. I’ve dressed it with a lemony vinaigrette, although mayonnaise with a little added lemon zest would also be good …
Smoked mackerel & Jersey Royal potato salad
Serves 8 as a starter or 4 as a main course
4 fillets of good quality smoked mackerel, 400g approx
400g approx Jersey Royal new potatoes
150g approx fine green beans
Bunch of about 8 radishes
1 large Romaine (Cos) lettuce or several Little Gem lettuce, or a mix of salad leaves if you prefer
For the vinaigrette:
1 tbsp lemon juice
1 tbsp white wine vinegar
6 tbsp olive oil
1 tsp dijon mustard
Sea salt & freshly ground pepper
To make the vinaigrette combine the ingredients and mix well to emulsify. A small jam jar with a lid is a great way to do this, just make sure the lid is on tight then give it a good shake. Any dressing left over can also be stored in the jar in the fridge.
Prepare all the ingredients separately before combining to make the salad just before serving.
Rinse and cut the new potatoes into halves length ways. Place in a steamer or in boiling water for 5-7 minutes until tender then immediately drain and set aside.
Trim and rinse the green beans then place in a steamer or in boiling water for 3-4 minutes until cooked but still crisp, then immediately drain and plunge into a bowl of ice cold water. This will stop them from continuing to cook so they stay crisp and retain their bright green colour, once cooled drain and set aside.
To prepare the lettuce discard any damaged outer leaves, peel away all the inner leaves and carefully rinse in cold water then leave to drain or gently pat dry. If using large leaves shred into one inch thick ribbons, or leave whole if using small Baby Gem lettuces. Wash and finely slice the radishes.
To prepare the mackerel simply remove the skin which should peel away easily and gently flake the flesh into a small bowl.
To make the salad start with a light layer of lettuce, scatter with beans, radish & potatoes and then top with pieces of mackerel. Drizzle with vinaigrette and season. Now repeat the layering with all the ingredients once again, topping with some nice big pieces of fish, vinaigrette and season. Use this method both if creating large salads for a main course or a smaller more delicate salad for a starter.