Peel, cook and slice the potatoes. In a pan, simmer the shallots, cumin seeds, vegetable stock and the vinegar until almost completely reduced down to 2-3 tablespoons.
Stir in the sliced potatoes and warm gently over a low heat for another couple minutes giving the occasional stir. Stir in the olive oil, parsley, spring onions and half of the horseradish and cover to keep warm, off the heat, until required. The potatoes should be just broken down but not mashed.
To serve, spoon the potatoes on to warmed serving plates, break the mackerel into large pieces and arrange on top (skin on or off) then spoon the rest of the Strong Horseradish Cream on top. You can drizzle a little more olive oil over if you wish.
300g large new potatoes
2 large or 4 small shallots, peeled, halved and finely chopped
1tsp cumin seeds
100ml vegetable or chicken stock
30ml cider or white wine vinegar
30-40ml olive oil
1tbsp parsley, finely chopped
2 spring onions, trimmed, halved length ways and finely chopped
2tbsp Tracklements Strong Horseradish Cream
2 large smoked mackerel fillets