Hot Potato salad with Flaked Smoked Mackerel - Fishbox

Fishboxer Edith Johnston from Lasswade

Ingredients

8 New potatoes

2 x fillets Smoked mackerel

4 tablespoons Crème fraiche

2 tsp Horseradish

Juice and zest Lemon

Bag of Watercress

Gherkins

Method

Cook your tatties in salted water

Warm the smoked mackerel fillets in the oven, or pop in microwave for 30 seconds.

Use a knife to cut out the centre line of the mackerel where the bones are, then roughly chop into big chunks and check for any wee bones.

Drain your tatties and allow to cool a little bit and roughly chop into big chunks.

Mix together the crème fraiche, horseradish, lemon and watercress and then add to a bowl with your tatties and smoked mackerel, roughly mix and serve with long sliced gherkins.

Enjoy!