We owe this recipe to Martin Shanahan’s, chef and owner of the Fishy Fishy restaurant in Kinsale. He cooked this recipe for the 2011 TV series “Martin is still mad about fish” which was aired on Irish television.
The mackerel can also be grilled during a barbecue, with the rest of the recipe prepared inside (or even on the grill for the more adventurous among you).
Ingredients & method:
600g of cooked potatoes
8 smoked mackerel fillets
200g of cooked green beans
1 chorizo sausage
1 tablespoon of red wine vinegar
1 tablespoon of French mustard
3 tablespoons of olive oil
salt & pepper
Combine the ingredients and mix well. Drizzle vinaigrette over the salad.
Potatoes and Chorizo Salad
Cut the potato into cubes and slice the chorizo.
Heat a drop of oil in a pan & cook the sausage until its own oils are released.
Add the potatoes to the pan and heat through. They will take on colour from the chorizo oil.
To cook the mackerel
Heat a pan & add a little oil. Cook the mackerel skin side down first for 2 minutes then turn and cook the other side for a further 2 minutes.
Serve with the chorizo & potato salad.