Jono & Jules do food & wine

Thanks to a kind and generous birthday gift from friends we have been endowed with lovely smoked fish from the Connemara Smokehouse. The smoked mackerel made a lovely weekend brunch.

Smoked mackerel & leek hash with horseradish – serves 2

• 250g new or salad potatoes, halved
• 2 tbsp oil
• 2 large leeks, thinly sliced
• 2-4 eggs
• 100g peppered mackerel, skin removed (we used regular smoked mackerel and that was good too)
• 2 tbsp creamed horseradish

Steam the potatoes until tender. 

Meanwhile, heat the oil in a large frying pan over a medium heat, then add the leeks and a pinch of salt. Cook for about 10 minutes, or until softened. You will need to stir now and then to stop them sticking. 

Add the cooked potatoes, then turn up the heat and fry for a couple of minutes so they start to crisp and brown a bit, then flake through the mackerel.

Make some holes for the eggs in the mixture, then crack an egg into each, season, then cover the pan and cook for 6-8 minutes. You’re looking for set whites and runny yolks. Serve the horseradish sauce on the side. 

(Original recipe from BBC Good Food)