For four servings, you will need the following items for a dinner course or side dish that takes 30 minutes to cook plus 15 minutes of preparation.
Ingredients:
– 500g of peeled baby new potatoes
– A good pinch of sea salt
– A single egg yolk
– 1 tablespoon of Dijon mustard
– 1 tablespoon of white wine vinegar
– Chilled 200ml sunflower oil
– 4 spring onions, cut into thin slices
– A handful of chopped flat parsley
– A handful of chopped chives
– The zest and juice from half a lemon – separate these after extraction
– A hint of salt and pepper for seasoning
– 80g of smoked mackerel
– Half a can of anchovies
– Sprigs of fresh dill and leaves of fresh mint for garnishing
Here is what you need to do:
1. Start by placing the potatoes in a heavy-based pot and covering them with cold water. Add a generous amount of sea salt and bring to a boil. Once it starts to bubble, reduce the heat and let it simmer until the potatoes are just tender to the touch of a fork. After that, drain the water and let the potatoes cool down in the fridge.
2. While you are waiting for the potatoes to cool, prepare your mayonnaise. In a bowl, mix the egg yolk, mustard and vinegar. Whisk them together with a hand whisk until they become smooth, then add the chilled oil gradually while you continue whisking. You should end up with a rich homemade mayonnaise. Taste and adjust the flavour by adding lemon juice and more salt if necessary. Set this aside.
3. For the salad dressing – take the cooled potatoes, slice them into halves and place them in a bowl. Add a little of the homemade mayonnaise, making sure you only coat the potatoes lightly, not soak them. Then, put the spring onions, chives and parsley into the bowl and gently mix all the ingredients together. Taste and adjust the flavour using lemon zest, salt and black pepper.
4. Transfer the salad to a serving bowl or dish. Crumble the mackerel into bite-size chunks and arrange them over the potatoes, adding the anchovies as well. For the final touch, scatter some dill sprigs and mint leaves over the top as garnish.