Smoked Mackerel with Lemony Butter Potatoes and Capers
Ingredients
- 4 smoked mackerel fillets (about 1 lb total)
- 1 lb baby potatoes, halved
- 3 tablespoons unsalted butter
- 4 garlic cloves, thinly sliced
- 2 tablespoons capers, drained
- Juice of 1 large lemon
- 1 teaspoon lemon zest
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh flat-leaf parsley, roughly chopped
- 1 tablespoon fresh dill, torn
- 1 tablespoon olive oil for finishing
Instructions
- Boil baby potatoes in well-salted water for 12 to 15 minutes until just fork-tender. Drain and set aside.
- Peel the skin off the smoked mackerel fillets and break the fish into large rough flakes with your hands. Set aside.
- Melt butter in a wide skillet over medium heat. Add sliced garlic and cook for about 2 minutes until just barely golden.
- Add capers to the pan and let them sizzle in the butter for 1 minute until slightly crisped at the edges.
- Add the drained potatoes to the pan. Toss to coat and let them sit undisturbed for 1 minute to pick up a little color.
- Add lemon juice and zest. Stir gently and let the pan sizzle for 30 seconds.
- Fold in the flaked smoked mackerel carefully. Let everything warm through for 2 to 3 minutes without stirring too much.
- Taste and adjust salt, pepper, and lemon as needed.
- Remove from heat. Scatter parsley and dill over the top and finish with a drizzle of olive oil. Serve immediately.
Notes
Smoked mackerel is already fully cooked — fold it in last and only warm it through for 2 to 3 minutes. Cooking it too long makes it mushy and breaks down the texture you want.