Gordon Ramsay
Gordon served up this scrumptious F Word starter with a warm potato salad and toasted sourdough
Serves 4
1. Preheat the oven to 200˚C.
2. Cook the potatoes in a saucepan of lightly salted boiling water until just tender. Drain. Cut the potatoes into quarters or halves (depending on size) and set aside.
3. Drizzle the bread with olive oil and scatter over the chopped rosemary. Warm through in the oven until slightly golden - approx 5 minutes.
4. Season the mackerel fillets on both sides with a little salt and pepper. Heat some olive oil in a frying pan. Add the fillets and cook skin side down for 2-3 minutes until the skin is crisp and golden (press on the fillets lightly if they start to curl upwards to get a crisp effect all over). Turn each fillet over and cook for a further minute. Remove from the pan and keep warm.
5 In a bowl, whisk together the sour cream and mustard, add the potatoes and spring onions, season and mix well, drizzle over the chardonnay vinegar and mix again, checking the seasoning to taste.
6. Dress the lamb's lettuce with a touch of olive oil and season lightly.
7. Divide the potato salad evenly onto the warm slices of toast. Top each one with a mackerel fillet and garnish with sprigs of lamb's lettuce.
©Gordon Ramsay 200[8]. All rights reserved
A selection of healthy recipes from the F Word are available in Gordon Ramsay's Healthy Appetite, published by Quadrille
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