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30 minutes
30 minutes


Ingredients checklist
For the rosti
For the horseradish slaw
To plate

Smoked mackerel, saucy horseradish slaw and rosti stack

This fresh little number is perfect for a weekend brunch or lunch.

  1. Grate the potatoes, place in a bowl and cover in salt. Cover, and leave to one side for 10 minutes to let the salt draw moisture from the potatoes.
  2. Meanwhile, make the slaw. Mix the creme fraiche, horseradish and vinegar in a large bowl. Finely chop the cabbage and onion and add to the bowl. Mix well to combine.
  3. Squeeze out all of the moisture from the potatoes using your hands. Divide into four balls, pushing together well with your hands. They won’t stick together very easily as this recipe doesn’t call for egg or flour, but that’s ok! 
  4. Heat a large frying pan to a medium high heat with the oil. Place each rosti ball into the pan and squish down using a fish slice - you want each to be around half a centimetre in thickness. Cook for 4-5 minutes until the bottom is golden brown, then carefully flip. They may fall apart slightly so care really is needed here if you want your rostis to stay in one piece! Cook again until golden brown on the other side.  
  5. Break up your mackerel fillets into chunks. You can either serve cold, or warm - I heated mine in the microwave for a few minutes until warmed through.
  6. Plate your rostis, followed by the slaw, followed by the mackerel. Garnish with the rocket and watercress mix and serve.