Preparation

• 1
  Preheat the oven to 180 degrees, 160 degrees fan. Brush an oven tray with a little olive oil and warm in the oven for a few minutes.
• 2
  Peel the potatoes and chop into cubes. Peel and finely chop 2 cloves of garlic.
• 3
  Add the potatoes and garlic to the warmed pan, toss together and season with salt and black pepper then spray with a little more olive oil. Cook for 40 minutes, or until golden brown and crispy, turning or tossing half way through to brown evenly.
• 4
  To make the salad dressing, roughly chop the capers and dill leaves and mix them with one and a half tablespoons of lemon juice. 2 tablespoons of olive oil and a quarter teaspoon of runny honey. Season, taste and then chill in the fridge.
• 5
  For the aoli, peel and crush the remaining garlic clove and mix well with the mayonnaise. Gradually add and whisk in a tablespoon of olive oil and half a tablespoon of lemon juice. Season to taste and chill in the fridge.
• 6
  For the salad, peel, quarter lengthways, deseed and chop the cucumber, chop the celery and radishes quite thinly, then chop a few lettuce leaves. Mix everything together.
• 7
  When the potatoes are ready, rub olive oil into the mackerel fillets and season well with salt and pepper. Heat a griddle pan and cook the fish, skin side down, in the hot pan for about 3 minutes to crisp the skin, then turn and cook for 2 minutes.
• 8
  Toss the salad in the dressing and divide between 2 plates and serve 2 fillets of mackerel per person, with a small dish of aoli. Chop the parsley finely, scatter onto the hot potatoes, mix in and then serve on the side.