By Donal Skehan
From Saturday Kitchen
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[amzn_product_inline asin=’B002PI39BM’ template=’MedTitlePriceRating’]Smoking chips
[amzn_product_inline asin=’B004C8U998′ template=’MedTitlePriceRating’]Ingredients
For the potato salad
- 300g/10½oz new potatoes, halved or quartered, depending on the size
- 2 tbsp fresh dill, finely chopped
- 1 small bunch watercress
- 4 spring onions
- salt and freshly ground black pepper
For the tea-smoked mackerel
- 2 Earl grey tea bags, leaves reserved, bags discarded
- 2 mackerel fillets
For the mustard dressing
- 3 tbp olive oil
- 1 garlic clove, crushed
- 1 tbsp cider vinegar
- 1 tsp wholegrain mustard
Method
To make the potato salad, put the new potatoes in a saucepan, cover with cold water and season with salt and pepper. Bring to the boil and cook for 15 –20 minutes, or until tender. Drain and allow to cool.
Meanwhile, set up a smoker with the tea leaves and wood chips placed in the bottom. (CAUTION: Tea-smoking generates a lot of smoke. Cook in a well-ventilated area, and open the wok outside if possible.). Put the mackerel fillets on top, cover with the lid and smoke for 2–3 minutes.
In a large bowl, mix together the dill, watercress, spring onions and the cooled potatoes.
To make the dressing, whisk together ingredients in a small bowl.
Pour the dressing over the potato salad and mix well. Break up the fish fillets and stir through the salad. Serve.