Creamy potato mackerel
Creamy potato infused with the flavour of smoked mackerel. This is a simple and delicious dish, discovered in 5 O'Clock Apron, a recipe book by Claire Thomson, mum of three, restaurant owner and Guardian writer.
You will need:
unsalted butter 40g
onions 2, sliced
double cream 300ml
bay leaves 2
Dijon mustard 2 tsp
waxy potatoes 800g, peeled and sliced matchstick thin
salt and freshly ground black pepper
smoked mackerel fillets 4-6, skin and any pin-bones removed
breadcrumbs 1 tbsp (optional)
Preheat the oven to 200C/gas mark 6.
Grease an ovenproof dish with half the butter – it should be a gratin dish of a size to hold the potatoes and onions, and 5-8cm deep.
Pop the rest of the butter and the onions in a large pan and cook on a low heat, until the onions have become slightly golden.
Add the cream, bay leaves, milk, mustard and potatoes, then season with salt and pepper. Cook gently for around 15 minutes, until the potatoes are half cooked. Check the seasoning and remove the bay leaves.
Pour half the creamy potato and onion mix into the ovenproof dish, lay the smoked mackerel on top, then pour on the remaining potato and onion mix. Press down with a wooden spoon. The liquid should just cover the potatoes. If it looks a bit dry, drizzle over a bit more milk or cream.
Cover with foil and bake for 20 minutes, then remove the foil and turn the oven temperature down to 180C/gas mark 4. Sprinkle lightly with the breadcrumbs, if using, and cook for another 10 minutes, until the top is golden and crisp.
We added a little grated mature cheddar cheese on top and heated under the grill. Serve with a fresh green salad.