This is a lovely light lunch or starter using one of our favourite fish. Really simple to put together, use the absolute freshest mackerel and crab you can to ensure real impact of flavour.
- Mix the brown and white crab meat together well, but try not to break down the crab meat too much. Add a squeeze of lemon juice and some salt and pepper. Taste, add more seasoning if needed and keep in the fridge until needed.
- Peel the new potatoes and cut into ½ cm dice. Cook them in a pan of boiling water for 6 to 7 minutes until tender. Cool down under running water. If this is too fiddley for you you can cook the potatoes as they are and cut them up when they are cooked and keep the skins on. This will not deteriorate the flavour of the dish.
- When the potatoes are cool, mix in the mayonnaise and chives, season and taste.
- Pre heat a grill to its highest setting. Lay the mackerel fillets on a tray, pour a little virgin olive oil over each one, season with Cornish sea salt and grill the fillets skin side up for just a couple of minutes. You will be surprised at how quickly it cooks, and it is important not to over cook it. Don’t worry if the skin starts to colour and blister, we believe this only improves the flavour.
- To serve place a spoonful of potato salad on a plate next to a generous portion of crab, place the mackerel on top, and finish with a few very finely sliced radishes and some of you favourite salad leaves.
You will need:
- 2 large line caught mackerel, filleted and pin boned
- 300g picked white crab meat
- 200g brown crab meat
- A squeeze of lemon juice
- 10-12 new potatoes
- 2 tablespoons good quality mayonnaise
- Small bunch of chives very finely minced
- 4-5 radishes
- Some fresh seasonal salad leave