Jersey Royal Potato Salad with Smoked Mackerel and Horseradish

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. Drain well and allow to cool slightly.

While the potatoes are cooking, prepare the lemon vinaigrette. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, salt, and pepper. Taste and adjust seasoning as needed.

Carefully flake the smoked mackerel fillets, removing any bones. Set aside.

Once the potatoes are cool enough to handle, halve or quarter them depending on their size. Place them in a large serving bowl.

Add the flaked smoked mackerel, grated horseradish (or horseradish sauce), sliced spring onions, chopped chives, and chopped dill to the bowl with the potatoes.

Gently pour the lemon vinaigrette over the potato mixture. Toss gently to combine, being careful not to mash the potatoes.

For a richer flavour, gently melt the butter in a small saucepan over low heat. Whisk in the milk and let it simmer for 2 minutes to thicken slightly. Add to the potato salad.

Serve the Jersey Royal potato salad warm or at room temperature, alongside a generous helping of local seasonal greens.

Check the seasoning and add more salt and pepper if needed.