This article was written for Annabel & Grace, which is now part of Rest Less.
POTATO & MACKEREL DAUPHINOISE
Ingredients: serves 4
450g waxy potatoes, scraped
225g smoked mackerel fillets
2 bay leaves
300ml double cream
200ml full cream milk
1tbsp grain mustard
How to prepare
Slice the potatoes lengthways, about as thick as one pound coins. Put them in a shallow baking dish about 30cm in diametre. Break the mackerel fillets into large, bite sized pieces and toss them gently with the potatoes. Try not to break up the fish too much. Tuck in the bay leaves.
Mix together the cream, milk, mustard, salt and pepper, then pour it over the potatoes. Bake in an oven preheated to 190c for about one hour, till the cream is bubbling and the potatoes are knife tender. Serve with green beans.
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