Grilled Mackerel with Potato & Dill Salad

Ingredients

• 4 mackerel fillets
• 600 g new potatoes, halved, boiled until just tender
• 2 tbsp wholegrain mustard
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 3 tbsp fresh dill, chopped
• 3 spring onions, sliced
• 1 lemon, halved
• Crusty bread, to serve
• Quick cucumber pickle, to serve

Method

1. Whisk the mustard, olive oil and white wine vinegar together in a bowl until you have a thick, glossy dressing. Season with salt and pepper.
2. Tip the warm boiled potatoes straight into the dressing — they drink it up best while still hot — then fold through the chopped dill and sliced spring onions. Taste and adjust the seasoning.
3. Heat a griddle pan over a high heat until it is properly smoking, about 3-4 minutes. Pat the mackerel fillets dry, season the skin generously, and lay them skin-side down. Press gently for the first few seconds so the skin makes full contact, then leave undisturbed for 3 minutes until the skin is bronzed and crisp.
4. Flip the fillets and cook for 1 minute more, until the flesh is just opaque and flakes at a nudge. Squeeze half the lemon over the pan, letting it sizzle and catch on the fish.
5. Spoon the warm potato salad onto plates and lay the mackerel alongside, skin-side up so it stays crisp.