300g New potatoes
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