Photo by: Colin Campbell

Warm mackerel with potato and wild garlic

Print Recipe

4 desiree potatoes (850g in total), unpeeled
4 mackerel fillets, halved
Sea salt and freshly ground black pepper
1 tsp sweet paprika
4 tbsp light olive oil, plus extra for drizzling
50g mixed leaves, such as rocket, watercress and baby spinach
1 tbsp lemon juice
1 lemon, cut into wedges

For the sauce:
250g Greek yoghurt
5g tarragon, finely chopped
2 wild garlic leaves, finely chopped, or 1 small clove of garlic, crushed
45g spring onions, sliced thinly
45ml extra virgin olive oil
1 tsp salt
¼ tsp cayenne or chilli flakes

Mackerel is enjoying something of a renaissance at the moment - this salad makes the most of its mild, sweet smokiness. Serves 4


In a bowl, mix the sauce ingredients and taste - you're aiming for quite a spicy flavour, so adjust if necessary. Set aside. Cook potatoes in salted water until very tender (the tip of a knife should sink right in - about 45 minutes should do it). Drain and put to one side in a warm place.
Sprinkle the mackerel with a pinch each of salt and pepper and the paprika. Heat 2 tbsp of the olive oil in a pan and fry the mackerel for 1-2 minutes on each side, until just cooked. Toss the mixed leaves in a bowl with the remaining 2 tbsp of olive oil, plus the lemon juice, salt and pepper.
To assemble, cut the warm potatoes into 1.5cm slices. Arrange a layer of them on one side of a serving plate and spoon a little sauce on top. Continue with a couple more layers of potato and sauce and finish with the fish. Drizzle with some olive oil and sprinkle on some sea salt. Pile the leaves on the other side of the plate and serve with wedges of lemon.

Perfect with

  1. Aleppo chilli flakes

    Aleppo chilli flakes

  2. Planeta olive oil

    An extra special extra virgin oil to finish salads with or for dipping bread

    Planeta olive oil

  3. Verdicchio dei Castelli di Jesi Gino, Fattoria San Lorenzo, Italy, 2016

    Crystal clear and mineral. One of the leading lights of the region

    Verdicchio dei Castelli di Jesi Gino, Fattoria San Lorenzo, Italy, 2016


{based on 3 reviews}

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  • Recipes Yogurt Sauce is the Star
    (28/03/2016) Great Recipe, I made it with a few minor changes. I keep the Mackerel Whole and butterfly it cutting through the backbone, and I elevate the potatoes using Kenji's Ultra Crispy Roast Potato Technique. An 1/8 of a tsp of MSG in the Yogurt sauce really brings it to the next level.
  • Recipes Delicious
    (06/11/2014) I made extra yoghurt sauce so there was plenty between each layer of potatoes and some on the side. Absolutely wonderful.
  • Recipes Delicious Greek yoghurt sauce
    (08/05/2014) It is a good way of making the mackerel, however, the potato needs a bit of something more to lift the dish. The star of it is definitely the Greek yoghurt sauce with all the herbs and spices.