To cook the potatoes: Place the potatoes in a saucepan with enough boiling water to just cover them and simmer for about 10-15 minutes until tender. When the potatoes are cooked, drain them in a colander and then cut them into 2cm cubes. Transfer them to a serving bowl and keep them warm.
To make the dressing: Combine the oil, mustard, garlic, lemon juice, zest and chives. Taste and season. Then stir about 2/3 of the dressing through the potatoes along with the scallions. Reserve the rest of the dressing to drizzle over the cooked mackerel.
Preheat the grill to high.
To cook the mackerel: Line a grill pan or baking tray with lightly oiled tin foil then lay the fish skin side down. Spread the mustard over the mackerel. Season with salt and pepper. Place under a hot grill and cook for approximately 6 minutes.
To serve: Serve the mackerel with the warm potato salad, summer vegetables and lemon wedges. Drizzle over the remaining dressing.
To cook the potatoes: Place the potatoes in a saucepan with enough boiling water to just cover them and simmer for about 10-15 minutes until tender. When the potatoes are cooked, drain them in a colander and then cut them into 2cm cubes. Transfer them to a serving bowl and keep them warm.
To make the dressing: Combine the oil, mustard, garlic, lemon juice, zest and chives. Taste and season. Then stir about 2/3 of the dressing through the potatoes along with the scallions. Reserve the rest of the dressing to drizzle over the cooked mackerel.
Preheat the grill to high.
To cook the mackerel: Line a grill pan or baking tray with lightly oiled tin foil then lay the fish skin side down. Spread the mustard over the mackerel. Season with salt and pepper. Place under a hot grill and cook for approximately 6 minutes.
To serve: Serve the mackerel with the warm potato salad, summer vegetables and lemon wedges. Drizzle over the remaining dressing.
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