Potatoes and Mackerel Salad

Ideally, this should be made with fillets of fish straight out of the sea. This recipe comes from France, is simple and elegant, and is a change from the more usual dressings for potato salads.


  • 2 lb (900 g) potatoes, peeled, cooked and sliced
  • 6–8 mackerel fillets
  • 1 large onion, finely chopped
  • 2 large very ripe tomatoes, finely chopped
  • 1 tablespoon tomato purée
  • A glass of white wine
  • Chopped parsley


Steam the fillets of mackerel. Put together with the cooked potato slices in a wide bowl. Mix the onion and one of the tomatoes with the tomato purée. Stir into the wine and disperse over the fish and the potatoes.

Arrange the other tomato around the edge of the salad and sprinkle with chopped parsley.

A ‘bog orange’ was a slang term for a potato in the eighteenth century.