鲍鱼tv

Kippers with Harissa potatoes

Harissa

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 tablespoon fennel seeds

4 cloves garlic

½ red onion, chopped

4 red chillis, seeds removed and chopped

1 red pepper, seeds removed and chopped

25ml oil

Toast the seeds in a dry pan until they pop and then blend to a fine powder. Place in a blender with the remaining ingredients and blend to a smooth paste. Place the paste in a pan and cook for about 10 minutes, stirring constantly until thick. Season with salt to taste.

6 kippers or 4 smoked mackerel, cut into 4 pieces per fillet

4 large King Edward or other floury potato, peeled and cut into 2cm dice, boiled and drained

1 red onion, chopped

2 tablespoons oil

25g butter

4 chopped scallions

Chopped coriander

Heat the oil in a large pan until hot and add the potatoes and onion. Cook for a minute and dot the butter around.

Add the kippers. Cook for 5 minutes, tossing occasionally.

Add 2 tablespoons of the harissa ( the rest will keep in the fridge for a couple of weeks and is lovely with roast chicken, vegetables or steak)

Cook for a couple of minutes, add the scallions and coriander and serve.

( Great for after a cold water swim!)