June 14, 2018


Potatoes - 700 gms (cut into 3 cm cubes)
Smoked mackerel - 200 gms
Small onion -1 (thinly sliced)
Butter - 25 gms
Dill - 2 tbsp (chopped)
Double cream - 150 ml
Fish stock - 100 ml
Creamed horseradish - 2 tbsp


  • Turn the oven to fan 180C/conventional 200C.
  • Cook the potatoes and onion in boiling salted water for 6-7 minutes until almost tender. Drain well.
  • Grease a 20 * 20 cm baking dish with a little of the butter, then arrange the potatoes and onion inside.
  • Break the fish into chunky pieces, discarding any skin and bones.
  • Tuck the pieces in and around the potatoes and onion, then scatter over the dill.
  • Whisk the cream, stock and horseradish together and season. Pour over the potatoes.
  • Dot the remaining butter over the top, then bake for 20 -25 minutes until golden.
  • Serve with green salad.

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