Rosti with smoked mackerel salad
This easy dish combines lots of seasonal flavours, making it a great choice for springtime entertaining.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the potatoes in a pan of cold water, bring to the boil then simmer for 10-15 minutes until just tender. Drain, then run under cold water until cool enough to handle.
- Grate the potatoes into a bowl with the grated apples, lemon zest, the egg and flour. Mix well, season with black pepper, then shape into 12 flattened rounds.
- Heat the oil in a pan and cook the potato rosti for 3-4 minutes on each side. You may need to do this in batches. Place on a baking tray and bake for 10 minutes.
- Toss the flaked mackerel, crumbled cheese, toasted pine nuts and watercress together and drizzle with the lemon juice. Serve alongside the hot potato cakes.