Jersey Royal Potato and Watercress Salad with Smoked Mackerel

Place the Jersey Royal potatoes in a large saucepan and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until tender when pierced with a knife. Add the trimmed asparagus to the pot for the last 3 minutes of cooking time.

While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the Jersey milk, lemon juice and zest, Dijon mustard, salt, and pepper. Set aside.

Once the potatoes and asparagus are cooked, drain them well and return them to the saucepan. Add the Jersey butter and allow it to melt, tossing the potatoes and asparagus gently to coat. Season with salt and pepper to taste.

Flake the smoked mackerel into large pieces, removing any bones if necessary.

On a large serving platter, arrange the watercress, sliced radishes, and spring onions.

Add the warm Jersey Royal potatoes and asparagus to the platter. Scatter the flaked smoked mackerel over the top.

Drizzle the Jersey milk and lemon dressing evenly over the salad. Garnish with fresh parsley.

Serve immediately, while the potatoes are still warm.