Ingredients

Method

• 500 g lightly smoked fresh mackerel fillets
• Olive oil, for frying
• For the dressing, mix:
• 1 T white wine vinegar
• 2 T lemon juice
• 1 garlic clove, crushed
• 1/3 cup olive oil
• Sea salt and freshly ground black pepper, to taste
• For the warm potato-and-caper salad:
• 500 g small potatoes, halved
• 2–3 T capers, drained
• 2 T olive oil
• 6 salad onions, finely chopped
• 2–3 T Italian parsley chopped
• 1–2 hard-boiled free-range eggs, chopped
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Oil the fish well and sear, skin side down, in a hot pan until the skin is crisp. Turn and briefly sear the flesh side. Lift onto a platter (or 4 plates) and spoon over half the dressing. Serve with the warm potato-and-caper salad.

To make the warm potato-and-caper salad, steam the potatoes until tender. Mix with the capers and olive oil. Add the remaining dressing and toss gently with the onions. Sprinkle with the parsley and egg and season to taste.