Ingredients
- 150g butter, softened
- 200g smoked mackerel fillets
- 1 tsp horseradish sauce
- Zest of 1 lemon
- 4 spring onions, roughly chopped
- Some twists of black pepper
- 12 new potatoes, scrubbed, steamed and cooled.
- Cornichons/gherkins
1 Put the butter in a bowl then break up the mackerel removing the bones and skin (leave it in reasonably large chunks).
2 Add in the horseradish, lemon, spring onions and pepper then fold all together. This can all be done ahead of time and rolled with clingfilm or parchment into a sausage and put in the fridge.
3 When you are ready to eat, put the potatoes on a low heat on the barbecue, cover and cook for 10 minutes or so, turning once or twice.
4 Serve the mackerel butter with the potatoes, and cornichons on the side.
