• 6 Mourne Fishbox mackerel fillets
• olive oil
• salt
• pepper
• 350g of new potatoes
• 2 large beetroots
• 1 celery stick, diced
• 1/2 red onion, minced
• 2 eggs, hard-boiled, chopped
• 2 tbsp of chives, minced
• 2 tbsp of sherry vinegar
• 2 tsp Dijon mustard
• 60ml of olive oil
• 6ml of Greek yoghurt
• salt
• pepper


Steam the potatoes and beetroot for 15-30 minutes. Time will vary depending on the size of your beetroot and potatoes, so check them regularly and remove when a knife or skewer can easily be driven through them). When ready, remove from the heat

When cool enough to handle, peel the beetroot (you can leave the skins of the potatoes on) then chop the beetroot and potatoes into small pieces

Combine the potato and beetroot in a bowl with the celery, onion, hard-boiled eggs and chives

To make the dressing, simply whisk together the vinegar, mustard, olive oil and yoghurt. Toss the dressing with the vegetables, season with salt and pepper and set aside

Lightly oil the mackerel and season with salt and pepper. Grill on an outdoor barbecue or griddle pan skin-side down until the skin is nicely charred and the fish is fully cooked (this shouldn’t take long)

Serve the mackerel on a bed of salad leaves with a helping of the potato and beetroot salad