Jersey Royal Potato and Watercress Salad with Smoked Mackerel and Horseradish Cream

Wash the Jersey Royal potatoes and place them in a saucepan. Cover with cold water and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender when pierced with a knife.

While the potatoes are cooking, prepare the horseradish cream dressing. In a small bowl, combine the crème fraîche and horseradish sauce. Season with salt and pepper to taste. Set aside.

Drain the potatoes and allow them to cool slightly. Once cooled, halve or quarter them, depending on their size.

Flake the smoked mackerel fillets into bite-sized pieces, removing any bones.

In a large bowl, gently combine the cooked potatoes, flaked mackerel, and watercress.

Drizzle the horseradish cream dressing over the salad and gently toss to coat. Add the juice of half a lemon and 1 tbsp of olive oil and season with salt and pepper if needed.

Serve immediately or chill for later. Garnish with an extra squeeze of lemon if desired.