Over the last few years I've come to adore Mackerel, and this recipe, from Martin Shanahan's RTE series Martin's Mad about Fish, is one of my favourites. While preparing this salad I was reminded that my love affair with Mackerel is a fairly recent phenomenon. The smell of it cooking brought back wonderful memories of teenage holidays spent with Aoife and her family on Sherkin Island. On our way to swim in Horseshoe Bay we would often look down from the cliff to see huge, shimmering shoals of mackerel so plentiful they could have almost leapt out of the sea into the frying pan. Though at the time I wasn't interested in them when they did get to the pan. I want to kick the teenage me for not appreciating what was on offer.
I have adapted Martin's recipe in various ways to suit the ingredients I have. This time I used (for two) half a red onion, 8 cherry tomatoes, 1 green pepper, 200g cooking chorizo, 2 large potatoes and 6 mackerel fillets. This is a quick midweek meal already but I made it even faster by making my microwave baked potatoes*. During this time I got my other ingredients ready. I boned my mackerel by cutting the central strip out of the fillets as this contains all the bones, you could ask your fishmonger to do this for you.