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Method

1. For the boxty, put the colcannon (or mash), grated potato and flour in a bowl and mix until combined. Stir in the milk, little by little, until you have a wet dropping consistency. Season with salt and pepper.

2. Heat a frying pan over a medium–high heat. Add a little butter and oil, when the butter begins to foam, spoon heaped tablespoons of the mixture into the frying pan and fry for 3–4 minutes on each side until golden-brown.

3. Remove and place on a warm plate lined with kitchen paper. Repeat with the remaining mixture. Keep the pancakes warm in a low oven, if necessary.

4. For the mackerel, coat the mackerel fillets with a little oil and garlic. Season with salt and pepper.

5. Heat a frying pan over a high heat and add a splash of oil and the butter. When the butter is foaming, add the mackerel skin-side down and fry for 3–4 minutes until the skin is crisp and the flesh is opaque.

6. Meanwhile, make the salad. Place the lettuce leaves in a large bowl. Mix the oil, vinegar and mustard in a small bowl. Season with salt and pepper and pour over the leaves. Toss to coat.
   
   

7. Serve the mackerel with the potato pancakes. Finish with a little dill over the pancakes and a squeeze of lemon juice on the fish.