Jack mackerel, the sustainable alternative to Atlantic mackerel, is packed with healthy fats and flavor. In this recipe it goes very well with the creamy potatoes and peppery watercress.
4 Recipe - persons
Recipe - time: 30 minutes
Recipe - difficulty
Recipe - ingredients
7 oz potatoes
olive oil
sea salt
freshly ground white pepper
2 tbsp white wine vinegar
1 tbsp dijon mustard
1 bag watercress
2 tbsp alfalfa
2 cans of Sea Tales Jack mackerel fillets in oil, drained
1 leek (white part), chopped
Recipe - how do you make it
Recipe - steps
1 Cook the potatoes with skin for about 15-20 minutes until tender. Roughly mash the potatoes, drizzle with a splash of olive oil and toss. Season with sea salt and white pepper.
2 For the dressing, add the white wine vinegar, a splash of olive oil, the mustard and a pinch of sea salt in a small bowl and whisk with a fork.
3 Place the watercress in a bowl and toss with the dressing.
4 Divide the mashed potatoes over 4 plates, followed by the watercress. Divide the alfalfa and mackerel on top, and garnish with the chopped white leeks.
