Recipes

Smoked potatoes, smoked mackerel butter and cornichons

Paul Flynn's face
Paul Flynn
Sat Aug 21 2021 - 05:55
Serves: 4
Course: Side Dish
Cooking Time: 0 hr 45 mins
Ingredients
  • 150g butter, softened
  • 200g smoked mackerel fillets
  • 1 tsp horseradish sauce
  • Zest of 1 lemon
  • 4 spring onions, roughly chopped
  • Some twists of black pepper
  • 12 new potatoes, scrubbed, steamed and cooled.
  • Cornichons/gherkins

1 Put the butter in a bowl then break up the mackerel removing the bones and skin (leave it in reasonably large chunks).

2 Add in the horseradish, lemon, spring onions and pepper then fold all together. This can all be done ahead of time and rolled with clingfilm or parchment into a sausage and put in the fridge.

3 When you are ready to eat, put the potatoes on a low heat on the barbecue, cover and cook for 10 minutes or so, turning once or twice.

4 Serve the mackerel butter with the potatoes, and cornichons on the side.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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