Seafood Made Simple: This smoked mackerel colcannon is a perfect lunch recipe

We’ve been using Ballymakenny Violetta potatoes in our signature colcannon in Goldie the last few weeks. A vibrant purple potato, waxy and floury, this variety soaks up a generous amount of butter.

Ballymakenny Farm specialises in growing heritage potatoes. Located in Drogheda, it is operated by husband-and-wife team Maria and David Flynn.

The duo is producing some of the most delicious and exciting spuds in the country, with varieties ranging from Violetta, Lilly Rose, Red Emmalie, Kerr Pinks, and Mayan Gold to Pink Fir Apple potatoes. You’ll find them on restaurant menus across the country; it’s an exciting time for chefs when we hear that they’re back in stock. It can be tricky to get your hands on a bag of these wonderful potatoes. Sometimes you’ll find them in speciality food stores, however shipping is available in season nationwide from the Ballymakenny website (orders reopen in June).

This weekend I’m sharing a take on our colcannon. This recipe, with the addition of some umami rich smoked mackerel, is a perfect lunch dish but also works as a light supper. I’ve used savoy cabbage and leek here, but you could use any leafy green. Sometimes we will add spring onions or a sprinkle of nori or dilisk seaweed powder. I like to serve this with a poached egg on top.

Smoked mackerel colcannon

recipe by:Aishling Moore

This recipe is a perfect lunch dish but also works as a light supper.

Servings

4

Preparation Time

 15 mins

Cooking Time

 45 mins

Total Time

 60 mins

Course

 Main

Ingredients

• 1 whole smoked mackerel or two fillets

• 700g baby potatoes

• 1 small savoy cabbage

• 100g butter, plus an additional 50g to finish

• 1 onion, sliced

• 1 leek, washed and sliced

• 3 sprigs of dill, picked

Method

1. If using a whole mackerel, place the smoked fish on a chopping board with the cavity of the fish facing you.

2. Detach the head and pull, working from the head down to the tail, to remove the main frame of the fish at the same time.

3. Separate the two fillets and slowly flake the fish away from the deeply smoky skin. Do so carefully to avoid bones.

4. Place the picked flakes of mackerel in a small mixing bowl and refrigerate until needed.

5. Wash and scrub the potatoes to remove any grit or soil present.

6. Steam over a large pot of simmering water for 25-30 minutes until cooked and a small paring knife glides through the centre of the potato.

7. While they are cooking prepare the rest of the vegetables for the colcannon.

8. Heat the butter in a medium-sized saucepan on a medium-low heat. Once melted, add the leek and onion.

9. Season with sea salt and cook until softened. This will take approximately 5 minutes. Stir regularly with a wooden spoon to avoid the base of the pan catching. Once cooked, set aside to keep warm.

10. To prepare the cabbage, remove the tough outer leaves and discard.

11. Cut the cabbage in half. Remove the core in each half and discard. Using a large knife, shred the cabbage into small strips.

12. Bring a medium-sized pot of water to the boil and season with salt. Blanch the cabbage for 2 -3 minutes until tender, drain, add to the buttered leek and onion mix and set aside.

13. Once the potatoes are cooked, place in a large pot. Using the back of a large spoon break the potatoes up until crushed. Add the still-warm cabbage, onion and leek and mix well.

14. Next, fold the flaked smoked mackerel through along with the extra butter and dill.

15. Season to taste and serve immediately.

Fish takes

I like using baby potatoes for colcannon, but most varieties work here.

Using baby potatoes is a big plus in my book when cooking at home. Not having to peel them saves time.

I like to crush the potatoes rather than mash; I enjoy the varied textures.

I prefer steaming rather than boiling potatoes. Oftentimes when boiling spuds, they can take on a lot of water.

This colcannon is easily reheated. I would, however, recommend keeping the potatoes separate from the other vegetables if doing so to avoid overcooked cabbage.

For vegetarians, omit the smoked mackerel and add a little seaweed powder.

You’ll find a wide variety of Irish seaweeds available in most health food shops and speciality food stores.