Smok’in fish and tatties

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1. Clean or peel (if not new) the potatoes. Place in a pot, cover completely with water, add salt and place on the boil until nearly cooked (soft but still firm and whole).
2. While the potatoes are boiling flake the mackerel fillet. Make sure all bones are removed. Set the flaked fish aside. Finely chop the spring onion.
3. Add a generous amount of olive oil to a large pan and put on the heat. Drain the water from the potatoes. Give them a good stir with a fork to rough up the outsides of the potatoes a little (this will make them crispier). Place the drained potatoes into the hot pan and leave to brown turning occasionally.
4. Get a large pot of water on the boil ready for the eggs to be poached in.
5. Once the potatoes are golden brown, add the spring onion and fennel seeds. At this point give all the potatoes a little squash with the back of a spoon so they soak up even more flavour. Fry for a further couple of minutes.
6. Poach your eggs, add the flaked fish to your potatoes and warm through, add the dill and mix gently.
7. Plate up 2 good sized portions of the fish and potato mixture. Drain your poached egg and place on top. Add a dollop of crème fraiche, a sprinkle of dill, a couple of twists of the pepper mill and a wedge of lemon.