Potato Cake with Smoked Mackerel

01Method

1. 1

   Scrub the potatoes thoroughly but do not peel them. Slice them into even, thin pieces roughly the thickness of a coin. Preheat your oven to 190°C.

2. 2

   Combine the cream, milk, mustard, bay leaves, thyme sprigs, salt and pepper in a pitcher, stirring until well blended.

3. 3

   Remove the skin from the mackerel and break the flesh into small pieces approximately 3cm in size. Ensure all bones are carefully removed.

4. 4

   Arrange the potato slices in a shallow baking dish (approximately 20cm in diameter), layering them and interspersing pieces of fish throughout. Pour the cream mixture over everything and transfer to the oven. Bake for 55 to 60 minutes until the top is golden brown and the potatoes are fully cooked. Test doneness by inserting the tip of a knife or metal skewer; if still firm, return to the oven briefly.

5. 5

   Let the cake rest for 10 to 15 minutes before serving to allow the flavors to meld and the cream sauce to fully absorb into the potatoes.