Whole smoked mackerel with warm potatoes and lemon cream

Ingredients

• 4 pieces ready-to-eat whole smoked mackerel
• 900 g waxy potatoes, such as Charlotte, Ratte, or fingerling
• 200 g whole heavy creme fraiche
• 1 tbsp Dijon mustard
• 1 piece untreated lemon
• 2 pieces traditional shallots
• 0.5 bunches fresh chives
• 120 g small cornichons in vinegar
• 40 g unsalted butter
• 2 tbsp canola oil
• 1 tbsp white wine vinegar
• 1 leaf bay leaf
• 1 tbsp coarse gray sea salt
• to taste whole black peppercorns for grinding

Method

1. Take the smoked mackerel out of the refrigerator 30 minutes before serving so they come to room temperature (around 18-20 °C): the flesh should feel supple and the fat soft to the touch, avoiding any waxy texture.
2. Scrub the potatoes without peeling them. Place them in a pot, cover generously with cold water, add the coarse sea salt and bay leaf, then bring to a boil at 100 °C. Lower to a gentle simmer (around 90-95 °C) and cook for 20 to 25 minutes, until a knife tip slides easily all the way to the center with no resistance.
3. While the potatoes cook, prepare the lemon cream: whisk together the creme fraiche, Dijon mustard, grated lemon zest, and lemon juice, then season with freshly ground black pepper. Whisk for 1 minute until completely smooth, glossy, and thick enough to coat the back of a spoon.
4. Finely slice the shallots and mince the chives into 2 mm pieces. Slice the cornichons into thin 3 mm rounds or neat bias-cut coins. Keep them chilled separately.
5. Drain the potatoes and let them cool off the heat for 5 minutes. Peel if desired, or slice directly into thick 1.5 cm rounds. Immediately add the butter, canola oil, white wine vinegar, and half of the sliced shallots; toss gently for 30 seconds so the warm starches absorb the fats without breaking down.
6. Check the mackerel: trim away the small stiff fins using kitchen shears, wipe off any excess surface oil with paper towels, and open the belly cavity slightly to clear away any remaining bits.
7. Assemble the plates immediately: fan out the warm potato slices (around 40 °C), then set a whole room-temperature smoked mackerel alongside or on top.
8. Add a generous quenelle of chilled lemon cream, scatter over the chives and remaining shallots, finish with the sliced cornichons, and serve without delay to enjoy the contrast between warm and cool.

Nutrition

Per serving

Energy

535.1 kcal

Protein

12.69 g

Carbohydrate

45.48 g

Fat

34.17 g

Fibre

7.51 g

Calcium

62.63 mg

Iron

0.58 mg

Magnesium

28.92 mg