4 whole mackerel, gutted with heads removed
100g unsalted butter, softened at room temperature
1 tsp cayenne pepper
1 tsp ground coriander
2 tsp sweet smoked paprika
1 tbsp golden caster sugar
½ tsp English mustard
Tabasco – a few drops depending on your taste
2 tsp red wine vinegar
FOR THE POTATOES
500g new potatoes
4 tbsp olive oil
2 shallots, finely chopped
2 tbsp horseradish cream
2 tbsp sour cream (can also use low fat sour cream or crème fraiche if you prefer)
Small bunch chives, chopped
Cook the potatoes in boiling salted water for 10-15 mins until they are tender, then drain and set aside to cool. Once cool cut in to quarters.
Heat olive oil in a frying pan over a medium heat then add the potatoes and season well. Fry until golden then drain on kitchen paper and transfer to a large bowl. Add shallots, horseradish cream, sour cream (or crème fraiche), seasoning. Mix well and taste it then adjust seasoning as necessary and stir through the chives.
Heat a grill to the highest temperature. Slash each fish 3 times across the body on each side and place on a foil lined roasting tin. Mix the remaining ingredients with the softened butter until well combined and season. Rub all over the fish, making sure it gets into the slits and also do the inside cavity of the fish. Then grill for around 4-5 minutes on each side until cooked through. When it starts just flaking away it’s done. Serve immediately with your potatoes.