Warm Smoked Mackerel with Baby Potatoes, Sweet Mustard and Dill Sauce
4 people
25 minutes
10 minutes
Ingredients
- 2 tbsp Dijon Mustard
- 2 tbsp Honey
- 1 pinch Salt
- 300 g SuperValu Baby Potatoes
- 2 tbsp SuperValu Fresh Dill finely chopped, plus extra sprigs to garnish
- 8 fillets SuperValu Smoked Mackerel
- 50 ml Vegetable Oil
For the Sauce
-
3
tbsp
SuperValu White Wine Vinegar
Method
- Place the potatoes in a pan of salted water. Bring to the boil, then reduce the heat and cook for 20 minutes, until tender.
- Combine the vinegar, mustard and honey in a small bowl. Gradually add the oil and whisk until it forms a sauce. Add the dill and a pinch of salt and set aside.
- As the smoked mackerel is already cooked, it just needs to be warmed under the grill for 4 to 5 minutes.
- Drain the baby potatoes and cut them in half. Place in a serving bowl, then toss with the sweet mustard and dill sauce and serve with the warm smoked mackerel.
