## Description This was originally a recipe from The Guardian (thanks Nigel) that a brilliant friend of mine made for me almost a decade ago, in the summer of 2016. At the time I was homeless and in an 'exotic', foreign country where I was publicly verbally abused multiple times because of my nationality (it was Northern Ireland. Of course it was Northern Ireland). I'd absolutely go back. After all that time (and abuse), this recipe still absolutely has a place in my heart, and for good reason. This is a great dish for those that love mackerel, and a great dish for those that hate mackerel and need to be enlightened out of their wrong opinion. ###### Prep time: 10 minutes ###### Cook time: 20 minutes ## Ingredients Serves two - [[Potatoes]], new, 200g (around 8-12 new potatoes) - [[Bacon]], 3-4 rashers - [[Mackerel]], 2 fillets. Peppered, smoked or not is fine! - [[White Wine Vinegar]], or in a pinch, [[Apple Cider Vinegar]] - [[Mustard]], Dijon, half a heaped teaspoon - [[Parsley]], 5g - [[Dill]], 5g - [[Paprika]], a pinch (optional) - [[Garlic]], either a small clove or half a large clove - [[Olive Oil]], a splash ### Recommended tools Microplane, or a fine grater ## Method 1. Wash and slice the potatoes into thin slices, around half centimeter or 1/4 inch thick. Boil the kettle. 2. Add the potatoes to a saucepan with plenty of salt, and cover with boiling water. Turn to a high heat and simmer. 3. While the potatoes are boiling, turn a frying pan to high heat and add the bacon, frying until cooked but not crispy, around 5 minutes if starting from a cold pan. 4. Simultaneously, grate or mince the garlic and add it to a cup or mug. Add the olive oil, the paprika, mustard, parsley, dill, white wine vinegar and salt & pepper. Whisk vigorously. 5. Slice the mackerel into strips, crossways. 6. Once the bacon is almost cooked, splash a small amount of balsamic vinegar on the rashers to lightly caramelise them and deglaze them. Remove them from the pan, turning off the heat, and chop them into strips, crossways, on a chopping board. Add them to a mixing bowl. 7. Add the mackerel into the pan while it's still warm, to be warmed by the residual heat. 8. Once you can pass a fork through the potatoes, strain them and add them immediately to the mixing bowl, with the bacon. 9. Add the mackerel, the vinaigrette, and mix well. 10. Serve using a slotted spoon, and enjoy with a dry white wine (or Scotch).