Recipes from restaurants are usually a bit long winded and complex for the home. The recipes here are based on our local supply and not too much technique...
A simple sauté, using some great Preseli produce. Make sure your bacon is dry cured. Smoked fish freezes well, as does bacon, so the ingredients for this can always be to hand, whatever season. Sage is an evergreen perennial when established and is a great plant to have in the garden if you have room. The potatoes can be par-boiled ahead of time and kept in the fridge
You will need...
250g Pembrokeshire new potatoes
150g unsmoked bacon, rind removed and cut into strips or lardons (streaky is best)
1 pack of smoked mackerel, bones and skin removed, flaked
1 small leek, sliced
1 onion, chopped
small bunch of sage, about 10 leaves will do
a small knob of butter
Start by boiling your potatoes in salted water. When cooked, drain them and allow to cool on a tray. When cool, slice into 1cm rounds. In a large frying pan, soften the onion and leek in some butter until they are translucent. Remove these from the pan and fry the bacon in a very little oil until nicely coloured. Add in the potatoes and the sage and fry until coloured. Finally add the leeks, onions and mackerel into the pan and toss together to heat through, season with freshly ground black pepper.