Smoked mackerel, potato and green bean salad (pictured above)

Serves 4

For the salad

• 1 small red onion
• 2 tbsp red wine vinegar
• 500g small waxy potatoes
• 300g green beans
• 8 thin rashers smoked streaky bacon
• 0 smoked mackerel fillets
• 1 small bunch flat-leaf parsley
• 0 black pepper

For the dressing

• 2 tsp dijon mustard
• 1 tsp capers
• 6 tbsp olive oil

Step 1
In a small bowl, submerge the red onions in the vinegar and leave to marinate for 10 minutes.

Step 2
Cook the potatoes whole in boiling water for 15 minutes or until tender, then drain, peel and cut in half.

Step 3
Set aside.

Step 4
Cook the green beans in boiling water for five minutes or until tender, and leave to cool.

Step 5
In a frying pan over a moderate heat, gently fry the bacon (if using) for about 10 minutes, until crisp.

Step 6
Cut or break into pieces and set aside.

Step 7
Tear the mackerel into large chunks and drain the red onions, reserving the vinegar.

Step 8
For the dressing, mix all the listed ingredients with the reserved vinegar.

Step 9
Put the warm potatoes into a large serving bowl, spoon over the dressing, then add the onions, beans, bacon (if using), mackerel and parsley.

Step 10
Season and serve.