Preparation Time: 20 mins
Cooking Time: 30mins
150g Jersey Royal Potatoes
2 mackerel fillets
1 tbsp wholegrain mustard
sea salt and freshly ground pepper
For the dressing:
1 tsp English mustard
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
squeeze of lemon juice
2 little Gem lettuce
Boil the potatoes until soft, drain and return to the pan to keep warm.
For the mackerel, preheat the grill to high.
Place the mackerel fillets on a grill tray, brush with wholegrain mustard and season with salt and pepper. Grill for 2 – 3 minutes then turn over and grill for another minute.
For the dressing, whisk the mustard, lemon juice and vinegar in a bowl. Slowly add the oils and whisk together. Season with salt and pepper. Add the lettuce and combine with the dressing.
Divide the mackerel between two plates, along with the new potatoes and the salad. Enjoy!