Potato Pan with Smoked Mackerel and Mustard Sauce

Ingredients

• 800 g mostly firm boiling potatoes
• 4 tbsp clarified butter
• 1 bunch spring onions
• 200 g frozen peas
• 1 smoked mackerel (about 600 g)
• Salt
• freshly ground pepper
• 125 g butter
• 2 tbsp sharp mustard
• a pinch cayenne pepper
• 100 ml whipping cream

Instructions

1. 1.

   Wash the potatoes thoroughly and cook with skins in salted water for about 25-30 minutes. Drain, let cool slightly, then peel. Allow the potatoes to cool completely.

2. 2.

   Cut the potatoes into strips. Heat clarified butter in a pan and slowly fry the potatoes, turning occasionally until golden brown, seasoning with salt and pepper.

3. 3.

   Trim, wash and chop the spring onions. Add them with the peas to the fried potatoes and cook together for 3-4 minutes.

4. 4.

   Remove skin and bones from the mackerel and cut into bite‑sized pieces. Mix the mackerel pieces with the finished fried potatoes and sprinkle with pepper.

5. 5.

   Meanwhile, for the mustard sauce melt butter with mustard in a small pot while stirring, whisk in the cream, season with cayenne pepper, and serve the sauce on the side.