Tonight I wanted something light for dinner, with lots of flavour without having to spend too long in the kitchen. I found this great Nigel Slater recipe in the Observer Food Monthly for a salad of mackerel, bacon and potatoes, which hit all the right notes. The combination of smoked mackerel, bacon and sweet new potatoes is a winner taste sensation, laced with a tangy, mustard dressing, flecked with dill and capers. This is a real gutsy salad and is a tasty way of getting some oily fish into the week, and it’s so easy to make. Great for a fast mid-week supper.
1 red onion finely sliced
3 tbsp white wine vinegar
1 tbsp Olive oil
4 streaky bacon rashers
4 fillets of smoked mackerel
400g small new potatoes
mixed salad leaves – rocket, frisee, watercress
2 tbsp cider vinegar
2 tsp Dijon Mustard
6 tbsp Olive oil
1 tsp capers
4 sprigs of dill
Put the sliced red onion into a bowl with the wine vinegar, and marinate for at least 30 minutes.
Pour some olive oil into an oven proof dish and place into a hot oven for a few minutes. Then lay the streaky bacon into the hot oil and cook until crispy, then let it dry on a piece of kitchen paper. Place the mackerel fillets into the oven proof dish to cook in the bacon fat for about 15 minutes at 180 degrees C.
Boil the potatoes until tender in salted water, about 15 minutes. Drain, allow to cool, then slice thickly.
To make the dressing put a pinch of salt into a small bowl, add the cider vinegar and stir until the salt is dissolved. Mix in the Dijon mustard, olive oil, then add the capers. Chop the dill finely and add to the dressing. Add the sliced potatoes to the dressing.
Drain the sliced red onion and add to the potatoes, stir to coat them in the dressing.
Divide the salad leaves between two plates. Pile the potatoes and onions on top, pour over any dressing left in the bowl. Add the mackerel and scatter over the crispy bacon. Enjoy with a chilled glass of white wine.