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.
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.
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