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

Name: Smoked Mackerel, Baby Potato, Crispy Bacon Salad with Isle of Harris Gin-infused Caper Dressing
Yield: Serves 4
Cuisine: British
Ingredients: A splash of lemon juice; 4 sprigs of fresh dill, roughly chopped; 1 heaped tsp capers, soaked in Isle of Harris Gin (enough to cover) for 30 minutes; 1 medium onion, peeled and sliced; 3 tbsp white wine vinegar; 6 rashers of smoked bacon; 4 smoked mackerel fillets; 500 g baby potatoes, boiled for about 15 mins until tender; 2 tsp Dijon mustard; 6 tbsp olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

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!

Ingredients

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

Europe
United Kingdom
Main course
Scotland
Gluten-free

Method

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