Smoked Mackerel and Chorizo Potatoes Recipe

This Spanish inspired smokey sensation is perfect for your summer spreads

Serves 4

Ingredients

200g Trealy Farm Chorizo Cooking Sausages, sliced into bite-sized pieces
4 Smoked Mackerel fillets, skinned
900g potatoes, cut into small cubes
250g cherry tomatoes, halved
2 small onions, chopped
A Large handful of fresh parsley leaves, chopped
Mixed leaf salad, to serve

Heat a large frying pan over a high heat. Add the sliced Trealy Farm Chorizo Cooking Sausages and cook, stirring, for 2 minutes, until most of the oil has been released. Remove with a slotted spoon and set aside.

Reduce the heat to medium and add the onions and potatoes to the pan. Coat in the oil from the Trealy Farm Chorizo Cooking Sausages and cook for 12-15 minutes, stirring occasionally, or until the potatoes are just tender and the onions golden.

Stir the tomatoes and Trealy Farm Chorizo Cooking Sausages into the pan. Flake the Smoked Mackerel Fillets with a fork and add them to the pan. Gently mix and cook for 2 minutes, until piping hot. Stir in the parsley.

Divide between 4 plates and serve with a mixed leaf salad.

Enjoy!