May 28, 2021

Devilled Mackerel With Horseradish Potato Salad

Devilled Mackarel with Whitley Neill Blood Rhubarb and Ginger Gin

This is a beautiful way of cooking the ultimate summer fish. Mackerel is at its best in June and July just as we are in full BBQ season. Mackerel is an oily fish which is perfect for the BBQ as it creates a wonderful smoky aroma and does not dry out. The devilled spices add such a hit of flavour and pair well with the strong taste of the fish. Serve this with Whitley Neill Rhubarb and Ginger Gin, ice cold with a slice of fresh ginger and a sprinkle of coriander and premium tonic.


For the horseradish potatoes:

  • 500g/1lb 2oz new potatoes, cooked in their skins
  • 2 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 2 shallots, finely sliced
  • 2 tbsp soured cream
  • 2 tbsp creamed horseradish
  • 2 tbsp finely chopped fresh chives
  • olive oil
  • watercress leaves, to serve

For the spiced mackerel:

  • 8 mackerel fillets
  • 100g/4oz butter, softened to room temperature
  • 1 tsp cayenne pepper
  • 2 tsp sweet smoked paprika
  • 1 tsp ground coriander
  • 1 tbsp golden caster sugar
  • ½ tsp English mustard
  • few drops Tabasco
  • 2 tsp red wine vinegar
  • sea salt and freshly ground black pepper


For the horseradish potatoes, bring a large pan of salted water to the boil and boil the potatoes, in their skins, for 10-15 minutes, or until tender. Drain and, when cool enough to handle, cut into

quarters. Heat the olive oil in a large frying pan over a medium heat, then add the potatoes and season, to taste, with sea salt and freshly ground black pepper.

Fry the potatoes for 7-8 minutes, turning occasionally, until crisp and golden-brown. Remove the fried potatoes from the pan and set aside to drain on kitchen paper. Meanwhile, for the spiced mackerel, get you BBQ ready. The coals should be hot but the grill set at its highest point. Score the skin of each mackerel three times on the skin side using a sharp knife. Mix all of the remaining spiced mackerel ingredients together in a bowl to form a thick, spiced butter and season well with sea salt and freshly ground black pepper.

Rub the butter over the mackerel fillets, then place on the BBQ skin side down for 4-5 minutes, turning once, or until just cooked through. To finish the horseradish potatoes, transfer them to a mixing bowl. Stir in the shallots, soured cream and creamed horseradish and season, to taste, with salt and freshly ground black pepper. Stir in the chives. As soon as the mackerel are cooked, transfer to serving plates and spoon the horseradish potatoes alongside.



Photography by Richard Weinstein @rwphoto

Styling by Marcus Longinotti @marcuslonginotti