Paula McIntyre- Comber Potato Rosti with Glazed Home Smoked Mackerel

Comber Potato Rosti, glazed home smoked mackerel, grilled scallion and little gem salad, Clandeboye yoghurt and horseradish dressing.

Preparation Time
Cooking Time
Main Ingredients
  • Comber Potato Rosti
  • 2 Comber potatoes, peeled, coarsely grated and dried in a teatowel and seasoned with salt
  • 1 tablespoon Broighter gold rapeseed oil
  • 25g butter
  • The Mackerel
  • 4 smoked mackerel fillets, as shown
  • 1 tablespoon local honey
  • 1 tablespoon cider vinegar
  • Dash Worcestershire sauce
  • 2 little gem lettuce
  • 6 scallions
  • 50ml Clandeboye Greek style yoghurt
  • 1 teaspoon Dijon mustard
  • 50ml Rapeseed oil
  • 25ml cider vinegar
  • Salt and pepper
  • 1 tablespoon horseradish sauce
  • 1 tablespoon chopped chives

Main Instructions
  1. Comber Potato Rosti
  2. Heat half the oil in a rosti pan.
  3. Press in half the potatoes and dot around half the butter.
  4. Cook for about 3 minutes then flip over and cook until cooked through and golden.
  5. Seal the fish in hot oil, flip over, glaze at the last minute.
  6. Whisk the mustard and vinegar together.
  7. Whisk in the oil and fold in the yoghurt. Season to taste with salt and add the horseradish and chives.
  8. Cut the gem in half, rinse in cold water, pat dry, brush with oil and grill cut side down until marked and wilted slightly.
  9. Brush the scallions with oil and scorch on the grill.
  10. Place the scallions on the rosti and top with the mackerel.
  11. Serve the gem on the side drizzled with the dressing.
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