A recipe that’s great to have up your sleeve on a warm day, when you feel hungry but don’t want to spend hours in the kitchen. This classic combination of beetroot, potatoes, smoked mackerel and softly-boiled eggs truly delivers and is a doddle to make.
Prep time 15 minutes | Cook time 6 minutes | Serves 4
2 hot smoked mackerel fillets
4 Stonegate Estate Organic eggs
6 small beetroot, cooked
500g new potatoes, scrubbed and cooked
1 heaped tablespoon horseradish sauce
2 tablespoons crème fraîche
1 tablespoon cider vinegar
2 tablespoons olive oil
A small handful of chives, finely chopped
A handful of fennel tops, roughly chopped
Sea salt and freshly ground black pepper
Bring a medium pan of water to the boil, add the eggs, and cook for 6 minutes, which should give you a soft-set yolk. Drain the eggs and run them under the cold tap until cool enough to handle. Carefully shell the eggs and set aside.
Cut the new potatoes in bite-sized chunks and place them in a bowl. Rub the skin from the beetroot, cut these into similar sized pieces and add these to the bowl too. Now spoon in the horseradish and crème fraîche. Add the oil, vinegar and the chives and season with salt and pepper. Tumble the beetroot and potatoes together lightly. Don’t over mix them or everything will go bright pink.
Spoon the dressed potatoes and beetroot out over a platter. Halve the warm eggs and arrange these in and around the dressed veg. Now lift the smoked mackerel off the skin in chunks and scatter this around the eggs. Finish with a flurry of fennel tops (if you’re using them), a trickle more olive oil, and a tad more seasoning.
Serve at once.
