Ingredients
- Leftover potatoes, mashed or boiled, enough for two
- Leftover cooked vegetables – ie, carrot , peas, turnip, cauliflower, cabbage,
- (it needs to be 50 per cent potato)
- A good knob of butter
- Salt and black pepper
- For the sweet mustard sauce:
- 100mls sunflower oil
- 1 tbsp brown sugar
- 1 tbsp wholegrain mustard
- ½ tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 2 tbsp chopped dill
- Salt and black pepper
- 2 fillets of smoked mackerel, skin and bones removed
- Crush the vegetables and potatoes together with a fork, to make a rough mash
- Melt the butter in a non-stick pan and when it is foaming add the mash to the pan. Spread out the mixture in the pan, over a medium-high heat. When it starts to turn golden, bring it together and mash it down again. Repeat the process until it is crispy. You will see it bubble and hear it squeak. Season and keep this hot.
- Meanwhile, whisk all the ingredients for the mustard sauce together until it forms an emulsion.
- Flake the smoked mackerel on top of the bubble and squeak.
- Drizzle the dressing over and serve straight away.
