Pre heat the oven to 180'C.
Cook the potatoes in salted water. Bring to the boil and then reduce to a simmer and cook until the potatoes are soft. Allow to cool and cut the potatoes half.
Peel and finely dice the shallot and garlic.
Fillet the mackerel and remove the pin bones.
Make the vinaigrette: whisk together the vinegar and mustard. Add the salt and pepper and then whisk in the olive oil.
Heat a frying pan until hot and add the bacon lardons. Cook for 3 minutes and then add the potatoes to the pan. Cook the potatoes in the lardon fat until golden brown.
Mix together the crème fraiche and the wholegrain mustard.
To cook the mackerel: season the mackerel with salt. Heat a frying pan until hot with a splash of oil. Add the mackerel fillets skin side down. cook for 2 minutes and then turn then over. Cook for another minute or until the flesh is white.
To assemble the salad: chop the parsley. Dress the rocket leaves with the vinaigrette. Add the shallots, parsley, garlic and lardons.
Place a mound of salad in the middle of the plate. Place the potatoes around the salad and then top with the mackerel. Finish the dish with a quenelle of creme fraiche.
«This dish can easily be altered by adding confit duck instead of mackerel.»
A paysanne salad of mackerel, served with lardons and a mustard creme fraiche.