Pan-fried Herring

We eat lots of fish, so this will be the first in a series. It's a quick midweek meal, and is oily fish too, so we'll be getting our omega-3. A "desalinated" Gordon Ramsay recipe.

Serves 4

600g new potatoes, scrubbed
Squeeze of lemon juice
1/2 tsp mustard, made from mustard powder
5 tbsp crème fraîche
1 1/2 tbsp horseradish
2 spring onions, finely sliced
Handful of chives, chopped
2 tbsp olive oil
4 herring fillets, pin-boned

1 Boil the potatoes in salted water until tender. Drain and cool slightly.

2 Mix the lemon juice with the mustard, crème fraîche and horseradish; season with pepper.

3 Slice the potatoes thickly and return to the pan. Mix with the dressing, spring onions and chives. Cover and keep warm.

4 Heat a nonstick frying pan with a little oil. Pat the fish dry, season, then fry, skin-side down, for 2-3 minutes to crisp. Cook the other side for 30 seconds.

5 Pile the warm potato salad on to plates and top with the fish.