Poached lightly smoked fish fillet and smashed potato salad

Updated at: Fri, 13 Sep 2024 19:48:58 GMT

Step 1

Put salted water on the boil - use a kettle to make it go faster.

Step 2

While your water is getting to a boil, wash your potatoes with a brush until the skin is clean, remove any knobbly inedible bit with your safe knife.

Step 3

Add potatoes to your boiling water. Turn the fire to medium.

Step 4

While the potato is boiling, wash your green onions of any soil debris inside.

Step 5

Chop your green or red salad onions in "garnish" size rings. Depends on how onions you want each bite.

Step 6

Roughly chop the gherkins. If you have any sliced onions in your jar, scoop some out. *Optional* If you're feeling extra "energy" you can slice an onion and cover it with a pinch of salt and boiling water for about 4 mins, drain and then pour a little of the pickle juice on it.

Step 7

Put another pot on the boil that can hold your fish fillet without bending it.

Step 8

**Optional step** If you want to add aromatics, add the aromatics to the water immediately when you

Step 9

The potatoes can be more firm if you prefer or super soft too. It depends on your preference and the potato type you choose. Butter Golds don't like too much handling as they can get gloopy.

Step 10

Drain your potatoes and leave then to rest for 5 minutes.

Step 11

Get your potato masher and then smash downwards leaving about the width of your thumb - basically don't flatten as if you're making mash.

Step 12

Add vinegar to the water, stir and then add the fish to poach for 6-9 minutes depending on the thickness of your fillet, or the cooking instructions.

Step 13

Add a splash of the white vinegar of your choice (I like Asian rice vinegar for the sweetness). Crack the black pepper, add your chop salad onions, gherkins, pickle onion with the juice, and season with salt to taste. Mix and add mayonnaise to the consistency you like. I personally like Heinz Seriously Good mayo, it just tastes different in my mind. If you have fancy smoked bacon, it pairs really well for the extra salty and in that case I don't season my potatoes with salt since the water was already salted. Put it under your broiler/grill to crisp up a little but still be tender. That's extra effort though so I'm only doing that when I can afford fancy bacon.

Step 14

Plate up the potatoes.

Step 15

This is your washing up: 1x knife. 1x moderately soiled saucepan that'll easily clean with hot water. 1x lightly soiled saucepan. 1x chopping board. 1x potato masher.

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