Recipe Book

Spiced Mackerel with Potato Salad & Kashmiri Tomato Chutney

Spiced Mackerel with potato salad and Hawkshead Relish Kashmiri Chutney

Serves 4 as a main course

Ingredients

  • 4 x table spoons of Hawkshead Relish Kashmiri Chutney

For the potatoes

  • 500g/1lb 2oz new potatoes, cooked in their skins
  • 2 tbsp olive oil
  • Sea salt and freshly ground black pepper
  • 2 shallots, finely sliced
  • 3 tbsp soured cream
  • 4 tbsp finely chopped fresh chives
  • Olive oil
  • Watercress leaves, to serve

For the spiced mackerel

  • 8 mackerel fillets
  • 100g/4oz butter, softened to room temperature
  • 1/2 a tsp cayenne pepper
  • 2 tsp sweet smoked paprika
  • 1 tsp ground coriander
  • 1 tsp caster sugar
  • 1/4 tsp Hawkshead Relish Traditional English Mustard
  • 4 drops of Tabasco
  • 2 tsp red wine vinegar
  • Sea salt and freshly ground black pepper

Preparation method

For the potatoes, bring a large pan of salted water to the boil and boil the potatoes, 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 to its highest setting. Score the skin of each mackerel three times on each side using a sharp knife.

Preheat the grill to high.

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 potatoes, transfer them to a mixing bowl. Stir in the shallots, soured cream 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 potatoes alongside.

Place the spoons of the Hawkshead Relish Kashmiri Tomato Chutney on top of each mackerel fillet and serve.

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