Recipe: Peppered mackerel, broccoli, new potato and pea salad

This salad is packed with goodness with its vibrant greens, peppery oily mackerel and hot and creamy dressing.

You can experiment with your own ingredients but I find this is the perfect combination and the potatoes and rich fish make it seem pretty substantial.

Serves 2


A wonderfully healthy and tasty recipe

8 new potatoes, boiled and halved

100g tenderstem broccoli, boiled and cooled

Peas, boiled and cooled

50g pea shoots or other leaves

1 pack of smoked, peppered mackerel fillets

100ml creme fraiche

2 tbsps hot horseradish cream or sauce

Boil the new potatoes until tender. Put aside to cool, then halve

Boil the broccoli and peas for about five minutes each and immerse in cold water to cool down and retain the strong green colour.

Mix the creme fraiche and horseradish together well.

When cooled, assemble the salad.

First place the leaves on the bottom and sprinkle lightly with a little extra virgin olive oil.

Add the potatoes, broccoli and peas. Sprinkle  half of the horseradish creme fraiche on top.

Remove the skin and flake the mackerel on top of the vegetables.

Sprinkle the remainder of the sauce on top and serve.


Smoked mackerel, watercress and horseradish potato salad

This salad is quick to make and the combination of firm new potatoes, zesty horseradish and the peppery mackerel and watercress is just perfect. I served it with beetroot which is also the perfect match with all the other ingredients. It also works well as a starter, just make the portions smaller.

The perfect summer salad

The perfect summer salad

Serves 4

500g new potatoes, halved

One packet of salad onions, chopped

A handful of chopped parsley

2 tbsps horseradish

3 tbsps soured cream

2x250g packs smoked, peppered mackerel fillets

One large packet of watercress

Boil the potatoes until cooked, drain and half.

Combine the horseradish and sour cream and mix it into the warm potatoes. Then stir the chopped parsley through it.

Lay a bed of watercress on the bottom of your plate. Top it with the potato salad.

Flake the mackerel fillets and lay on top of the potatoes.


My three fish pie

I’ve been trying to make the perfect fish pie for years now and think I’ve finally done it! Previous results were too dry, too liquid, too bland, you name it – none of them good, at last I’ve cracked it. This recipe is also very easy as you don’t cook any of the pie’s filling beforehand, just layer it all in the dish, cover with mash and hope for the best! Don’t worry, I guarantee you’ll be pleased with the dish.

The smoked peppered mackerel really adds depth of flavour and I think the grated vegetables really bring something extra, too. Plus there’s just the hint of chilli.


The filling for the pie, waiting to be topped with mash.

Serves 6

1.5kg potatoes, peeled

1 heaped tsp hot English mustard

For the filling

300g white fish like hake, cod or haddock, cut into bit-sized chunks

300g salmon, cut into bite-sized chunks

400g smoked peppered mackerel broken into bite-sized chunks

3 carrots, grated

2 celery sticks, grated

150ml double cream

150ml creme fraiche

150g grated cheddar

2 tsps chopped parsley

2 tsps chopped dill

1 tsp chilli flakes

1 Boil the potatoes for about 20 mins. Drain and mash, adding the spoon of English mustard. Set aside.

2 Take all the ingredients for the filling and layer them in an ovenproof dish. Pour over the double cream and creme fraiche, sprinkle over the herbs and chilli flakes.

3 Cover the fish with a thick layer of the mustard mash. I decorate the top using a fork to make patterns.

4 Cook at 180C for about 40 mins or until the pie is bubbling and the top slightly browned. Serve immediately.


Pie waiting to go in the oven

Smoked mackerel fishcakes

This is one of my favourite recipes and it’s the perfect kitchen therapy. It takes a while as you need to make the mash and then assemble the fishcakes, leave them in the fridge for a couple of hours and then fry them! So leave plenty of time and spend it pottering in the kitchen listening to your favourite music or radio station.

I always make a large batch so I can put one one in the freezer for a later meal, they taste just as good!

Mackerel and horseradish is a match made in heaven. Having discovered it, I never eat mackerel without horseradish now!

Serve with asparagus, tomatoes and artichokes 

Serves 6

500g smoked peppered mackerel, flaked

600g mashed potato

3 eggs, separated

4 tbsps roughly chopped fresh dill

100g plain flour

100g fresh white breadcrumbs

Vegetable oil for frying.

For the horseradish mayo

125g good quality mayo

1 tsp horseradish sauce

1 tbsp chopped fresh dill

1 tsp grain mustard

Mix the mackerel with the mashed potatoes, egg yolks and dill while the mash is still warm. Chill the mixture until it is firm enough to handle, then, on a floured surface, shape it into cakes, putting flour on your hands before you mould them.

In a shallow bowl, lightly whisk the egg whites to break them up. Spread the flour out on one large plate and the breadcrumbs on another. Dip the fishcakes into the flour, then the egg white and finally the breadcrumbs (I always remember FEB). Shallow fry them in a little vegetable oil on a medium temperature until they are golden brown.

Serve with a large dollop of the horseradish mayo and a green salad.

Shallow fry the fishcakes until they are golden all over