Charlotte potato & smoked mackerel bake with dill lime

Name: Charlotte potato & smoked mackerel bake with dill lime
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Essential Charlotte Potatoes, halved lengthways; 2 Essential Leeks, trimmed and sliced into 1.5cm rounds; 1½ tbsp olive oil; 100 ml Essential British Creme Fraiche; 2 Essential Limes, scrubbed, zest of 1, juice of both; 20 g pack dill, finely finely chopped; 1 clove/s garlic, finely grated; 100 g essential kale; 1 pack Essential Hot Smoked Scottish Mackerel Fillets, about 300g

This easy tray bake is a fresh way to incorporate more omega 3. Why not do your prep in the morning (leeks and potatoes oiled in the tray; the dill cream mixed and chilled), ready to cook when you get home.

5 out of 5 stars(3) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

500g Essential Charlotte Potatoes, halved lengthways
2 Essential Leeks, trimmed and sliced into 1.5cm rounds
1½ tbsp olive oil
100ml Essential British Creme Fraiche
2 Essential Limes, scrubbed, zest of 1, juice of both
¼ x 20g pack dill, finely finely chopped
1 clove/s garlic, finely grated
100g essential kale
1 pack Essential Hot Smoked Scottish Mackerel Fillets, about 300g

Method

Preheat the oven to 220ºC, gas mark 7, with a large baking tray on the middle shelf. In a large bowl, toss the potatoes, leeks and 1 tbsp oil. Season. Remove the hot tray from the oven and spread the potato and leek mixture evenly onto it. Bake for 20 minutes.
Meanwhile, in a small bowl, mix the crème fraîche, lime zest and juice, dill and garlic until well combined. Season to taste and set aside. Toss the kale in the remaining ½ tbsp oil, rubbing the oil well into the leaves, then set aside. Pull the mackerel into flakes, removing the skin – watch for any bones.
When the potatoes and leeks have had 20 minutes, remove from the oven and top with the kale and mackerel. Return to the oven and bake for 5 minutes more. Serve with the dill lime cream.