METHODBoil the potatoes in salted water until cooked.
Leave them to cool before peeling them.
Cut them into dice and fold in the thinly sliced spring onion, sour cream, seasoning and as much grated horseradish as you can take.
Lay the fish skin side up, brush with olive oil and season with a dash of salt and pepper.
Place under a hot grill and cook for 6-8 minutes. You’ll know when it’s ready as the skin should be browned and crisp.
Finish with a little lemon juice and lay the fish on top of the potato salad.
Decorate with a little spring onion and serve.
Serves: 4
Preparation: 5 mins
Cooking: 20 mins
4 Albert Bartlett Original Rooster Potatoes
4 fillets of mackarel (trimmed and pin boned)
4 tbsp sour cream
2 spring onions
1 tbsp olive oil
Salt and pepper
Lemon juice