Smoked Mackerel with Lemony Butter Potatoes and Capers

Ingredients

• 4 smoked mackerel fillets (about 1 lb total)
• 1 lb baby potatoes, halved
• 3 tablespoons unsalted butter
• 4 garlic cloves, thinly sliced
• 2 tablespoons capers, drained
• Juice of 1 large lemon
• 1 teaspoon lemon zest
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tablespoons fresh flat-leaf parsley, roughly chopped
• 1 tablespoon fresh dill, torn
• 1 tablespoon olive oil for finishing

Instructions

1. 1

   Boil baby potatoes in well-salted water for 12 to 15 minutes until just fork-tender. Drain and set aside.

2. 2

   Peel the skin off the smoked mackerel fillets and break the fish into large rough flakes with your hands. Set aside.

3. 3

   Melt butter in a wide skillet over medium heat. Add sliced garlic and cook for about 2 minutes until just barely golden.

4. 4

   Add capers to the pan and let them sizzle in the butter for 1 minute until slightly crisped at the edges.

5. 5

   Add the drained potatoes to the pan. Toss to coat and let them sit undisturbed for 1 minute to pick up a little color.

6. 6

   Add lemon juice and zest. Stir gently and let the pan sizzle for 30 seconds.

7. 7

   Fold in the flaked smoked mackerel carefully. Let everything warm through for 2 to 3 minutes without stirring too much.

8. 8

   Taste and adjust salt, pepper, and lemon as needed.

9. 9

   Remove from heat. Scatter parsley and dill over the top and finish with a drizzle of olive oil. Serve immediately.