This warming, thrifty family supper takes just ten minutes to prepare. Try it with hot-smoked trout too
Prep:10 mins
Serves 4
700g potato, cut into 3cm cubes1 small onion, thinly sliced25g butter200g smoked mackerel2 tbsp chopped dill150ml double cream100ml fish stock2 tbsp creamed horseradish
STEP 1Heat oven to 200C/180C fan/gas 6. Cook the potatoes and onion in boiling, salted water for 6-7 mins until almost tender. Drain well. Grease a 20 x 20cm baking dish with a little of the butter, then arrange the potatoes in it.STEP 2Break the fish into chunky pieces, discarding any skin and bones. Tuck the pieces in and around the potatoes, then scatter over the dill. Whisk the cream, stock and horseradish together and season. Pour over the potatoes. Dot the remaining butter over the top, then bake for 20-25 mins until golden. Serve with a green salad, if you like.
