Smoked Mackerel, Baby Potato, Crispy Bacon Salad with Isle of Harris Gin-infused Caper Dressing

Preparation info

  • Serves


    • Difficulty


Appears in

A Taste of Scotland’s Islands

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

This recipe is from Kate Macdougall, who runs the Harris Gin Distillery canteen. Soaking the capers in the gin makes such a difference to the overall taste. You have to try it to believe it!


  • 1 medium onion, peeled and sliced
  • 3 tbsp white wine vinegar
  • 6 rashers


Place the onion in a bowl. Cover with the vinegar for 10 minutes - this will remove the onion’s harshness and soften it slightly. Place the bacon on a tray and grill until crispy, then roughly chop into chunky pieces.

For the dressing, simply put Dijon mustard in a bowl, add the vinegar the onions have soaked in, and whisk together, adding the olive oil a little at the time until it thi