I see from my notes that I have been making this Smoked Mackerel Gratin for nearly 10 years now. I first made it because I wanted to introduce more of those Omega-3 fatty acids into our diet and it was such a hit with my son who would have been 6 years old at that time, that I have been making it regularly ever since. Smoked fish and cream is a food marriage made in heaven. With the addition of potatoes, mustard and herbs this dish becomes a quick, intensely savoury, mid-week meal which only needs a sharply dressed green salad, cutting through the richness, to round it off. It is an inexpensive dish to boot and very easy to make. It is a plate of Intensely savoury, smoky, and creamy deliciousness! This recipe is inspired by Nigel Slater.

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