Thomasina Miers’ recipe for chargrilled mackerel with a lemony new potato salad
Few things can better grilled mackerel, with its smoky-charry notes,
particularly if it has just been caught; for me, they conjure up seaside
holidays and fishing trips. Here, I also char the chilli and lemon for a
bright and zippy dressing that works beautifully with both the fish and a waxy potato salad.
Chargrilled mackerel with warm new potato, lemon and caper salad
Halve the potatoes (or cut them into equal-sized pieces), put in a pan of cold,
salted water and bring to a boil. Turn down to a simmer and cook for 15-20
minutes, until a skewer or sharp knife easily pierces the flesh. Drain, season with a
splash of olive oil and a little salt and pepper, then crush lightly, cover and keep warm.