- 220 g lightly smoked mackerel fillets
- 1 T olive oil
- Sea salt and freshly ground black pepper, to taste
- 350 g potatoes
- 100 g baby spinach leaves
- 15 g butter, cubed
- Lemon wedges, for serving
Rub the mackerel with the olive oil and season with pepper (don’t add salt as this is used
in the smoking process).
Peel the potatoes and cut into chunks. Place in a saucepan, just cover with water and add a little salt. Boil, covered, until tender. Stir in the spinach leaves and allow to wilt. Drain. Add the butter and mash roughly. Season to taste.
Place the oiled and peppered mackerel, skin-side down, in a non-stick frying pan. Cook over a medium heat until the skin crisps. Turn and briefly cook the other side for 2 minutes, or until just done and still moist. Serve with the mash and lemon wedges.