Possum’s Recipe Book

Photography by J C Hugo Richardson

Smoked Mackerel Hot Smoked Salmon with Crushed Potatoes

Serves 2

200g floury potatoes – cut in chunks
2 onions – cut in ¼
Saffron threads - 2 pinches
4 smoked mackerel – skinned
2 fillets hot smoked salmon
25g butter – softened
1 tbsp. coriander – finely chopped
½ lemon – zest and juice
Rocket
 
Method
 
Put potatoes and onions in a large saucepan, 
cover with cold water and season with salt.
Once potatoes are cooked, drain and put back in the saucepan.
Put the saucepan back onto the stove on a low heat to dry the potatoes.
Add coriander, lemon juice and zest.
Roughly mash the potatoes and onion 
by hand with a fork or with a potato masher.
 
To serve:
Place 1 piece of mackerel on a plate.
Put ¼ of the crushed potato on top of the mackerel.
Add the salmon on top of the potato.
Put ¼ of potato on top of the salmon.
Put another piece of mackerel on top of the potato.
Repeat for other plate.
 
Serve with rocket.
 
Cooks Note: this recipe is easily doubled for more people.