Mackerel and crème fraîche potato salad

James Tanner cooks up a summer treat today with a mackerel and crème fraîche potato salad!

Ingredients350g new potatoes, (particularly Anja potatoes, peeled and cut into 1cm dice)2 tablespoons crème fraiche2 shallots, finely chopped1 tablespoon fresh chives, finely chopped1 tablespoon olive oil4 mackerel fillets, pin-bonedCrushed seal salt and freshly ground blackpepper

Method1. Bring a large saucepan of salted water to the boil. Add the potatoes and boil rapidly over a high heat for 3 minutes.Remove from the heat and drain well. Return the potatoes to the pan. Fold inthe crème fraiche, shallots and chives. Season with crushed seal salt and freshly ground black pepper

  • Season and oil the mackerel fillets with crushed seal salt and freshly ground black pepper. Add the mackerel, skin-sidedown, to the bbq bars and cook over a medium heat for 3 minutes. Turn and cookfor a further 1 minute. Remove from the heat

  • Arrange the seared mackerel fillets on warmed serving plates. Spoon over the potato salad and drizzle with any remaining juices

Beetrootslaw

Ingredients:2 medium raw beetroots, peeled and grated250g red cabbage, shredded4 spring onions, finely chopped1 small chilli, deseeded and finely chopped10g flat leaf parsley, roughly choppedJuice of 2 limes

MethodPlace all ingredients in a large serving bowl and toss well together, season with a little salt and plenty of black ground pepper