Sous Chef at Dubh Cafe & Restaurant Laura Farrell on her affinity with all things foodie
Sous Chef at Dubh Cafe & Restaurant Laura Farrell on her affinity with all things...

Sarah Gill

Six IMAGE staffers on their go-to self-care rituals
Six IMAGE staffers on their go-to self-care rituals

Sarah Gill

This spatchcock chicken recipe will make your weekend
This spatchcock chicken recipe will make your weekend

Meg Walker

Loot: The Dublin concept store on how to shop vintage in Ireland
Loot: The Dublin concept store on how to shop vintage in Ireland

Katie-Ruby Robinson

Five binge-worthy miniseries to stream this weekend
Five binge-worthy miniseries to stream this weekend

Sarah Gill

8 inspiring quotes from the IMAGE PwC Businesswoman of the Year Awards 2022
8 inspiring quotes from the IMAGE PwC Businesswoman of the Year Awards 2022

IMAGE

I went behind the scenes of the ‘Derry Girls’ season 3 premiere
I went behind the scenes of the ‘Derry Girls’ season 3 premiere

Sarah Finnan

Tried & Tested: An honest review of a wardrobe detox (from a self-confessed clothes hoarder)
Tried & Tested: An honest review of a wardrobe detox (from a self-confessed clothes hoarder)

Sarah Finnan

Forget Bieber v Gomez, we should be lifting women up, not tearing them down
Forget Bieber v Gomez, we should be lifting women up, not tearing them down

Sarah Finnan

Supper Club: Peanut soba noodle salad
Supper Club: Peanut soba noodle salad

Meg Walker

Image / Living / Food & Drink

Supper Club: Delicious posh potatoes


By Meg Walker
15th Sep 2022
Supper Club: Delicious posh potatoes

Take one baked potato, add mackerel, beetroot, and fresh horseradish cream, and voilà – instant supper.

Whilst horseradish may be the traditional accompaniment to roast beef, it is also really delicious with smoked fish, particularly mackerel, as the sharpness of the sauce cuts through the oiliness of the fish. The fish is topped with thin strips of beetroot, but if you prefer, you can top with beetroot cubes instead if this is easier, or replace with some green salad leaves.

Mackerel, Beetroot & Horseradish

Serves 1

Ingredients
1 large baking potato
1 tbsp olive oil
1-2 fresh mackerel fillets (depending on the size and how hungry you are)
salt and freshly ground black pepper

For the horseradish cream
1 tbsp horseradish cream
2 tbsp crème fraîche

To serve
butter for the potato (optional)
handful of peashoots
beetroot strips
1 tbsp chopped roasted hazelnuts
lemon wedges

Method

  1. Cook the potatoes. To oven bake, preheat the oven to 200°C/gas mark 6. Prick the skin of your potato and run with a little salt. Place in the oven for about 1 hour, depending on the size of your potato.
  2. For the horseradish cream, stir the horseradish into the crème fraîche and season with salt and pepper. Store, covered, in the refrigerator until you are ready to serve.
  3. Heat a frying pan and add the oil. Season the mackerel fillets and add to the pan and cook for 1-2 minutes on each side until the flesh is lightly golden brown. Once cooked, remove from the pan. Although you can eat the skin of the fish, if you prefer, you can remove it now, peeling it away from the fish.
  4. When you are ready to serve, cut the potato open and top with some butter, if using. Add the mackerel fillets and the horseradish cream. Top with the pea shoots, beetroot and roasted hazelnuts and season with salt and pepper. Serve straight away with lemon wedges to squeeze over the fish.

 

Extracted from Piled-High Potatoes by Hannah Miles (Ryland Peters & Small).

Photography by Steve Painter © Ryland Peters & Small.