Spiced Mackerel with Horseradish Potato Salad is a traditional British recipe for a classic dish of baked spiced mackerel served with a horseradish-spiced potato salad. The full recipe is presented here and I hope you enjoy this classic British version of: Spiced Mackerel with Horseradish Potato Salad.
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Try this lovely dish of fresh, inexpensive mackerel (one of my favourite fish) with a creamy potato salad, perfect for a simple supper or lunch.
Ingredients:
For the horseradish potatoes:
500g (1lb 2oz) new potatoes, cooked in their skins
2 tbsp olive oil
sea salt and freshly ground black pepper, to taste
2 shallots, finely sliced
2 tbsp soured cream
2 tbsp creamed horseradish
2 tbsp finely chopped fresh chives
olive oil
watercress leaves, to serve
For the spiced mackerel:
8 mackerel fillets
100g (1/2 cup) butter, softened to room temperature
1 tsp cayenne pepper
2 tsp sweet smoked paprika
1 tsp ground coriander
1 tbsp golden caster sugar
½ tsp English mustard
few drops Tabasco sauce
2 tsp red wine vinegar
sea salt and freshly ground black pepper, to taste
Method:
For the horseradish potatoes, bring a large pan of salted water to the boil, add the potatoes and boil in their skins, for 10-15 minutes, or until tender. Drain and, when cool enough to handle, cut into quarters.
Heat the olive oil in a large frying pan over a medium heat, then add the potatoes and season, to taste, with sea salt and freshly ground black pepper. Fry the potatoes for 7-8 minutes, turning occasionally, until crisp and golden-brown. Remove the fried potatoes from the pan and set aside to drain on kitchen paper.
Meanwhile, for the spiced mackerel, preheat the grill (broiler) to its highest setting. Score the skin of each mackerel three times on each side using a sharp knife.
Mix all of the remaining spiced mackerel ingredients together in a bowl to form a thick, spiced butter and season well with sea salt and freshly ground black pepper. Rub the butter over the mackerel fillets, then grill for 4-5 minutes, turning once, or until just cooked through.
To finish the horseradish potatoes, transfer them to a mixing bowl. Stir in the shallots, soured cream and creamed horseradish and season, to taste, with salt and freshly ground black pepper. Stir in the chives.
As soon as the mackerel are cooked, transfer to serving plates and spoon the horseradish potatoes alongside.
