A tasty fish and potato supper
Scrub 300g of small, waxy potatoes and bring to the boil in deep, salted water. Simmer for 15 minutes or so, until tender to the point of a knife. Remove the skin from a whole smoked mackerel and ease the flesh from the bones.
Make a dressing by putting 2 tbsp each of red wine vinegar and olive oil in a mixing bowl, then stir in 1 tsp of smooth Dijon mustard, 100ml of crème fraîche and 100ml of natural yogurt. Season with salt and pepper, 8 sliced cornichons and 2 tsp of drained capers.
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