Connemara Smoked Mackerel with Saffron Potato Terrine


300g  New potatoes

Pinch Saffron

600g Connemara Smokehouse Smoked Plain Mackerel

1tsp Dill

150g Melted Butter



Boil potatoes with saffron until cooked, drain. Line a mould with cling film.

Start with Mackerel fillets, add potatoes and dill, butter, seasoning and continue to layer.

Use your hands to press firmly into the mould. Chill for 3 to 4 hours.

Serve with a green salad.


By Chef Martin Ruffley Galway GMIT as seen at the Connemara Mussel Festival