Smoked mackerel and gooseberry salad

Method

1. Bring a large pan of water to the boil, then add the potatoes and cook for 10 minutes or until nearly tender (test with the tip of a sharp knife). Drain and set aside.
2. Heat the 2 tbsp oil in a large frying pan over a medium heat. Add the potatoes and crush them lightly with the back of a spoon or fork. Fry for 10 minutes, then add the courgettes and cook for 5-10 minutes until the courgettes are tender and have taken on a little colour. Set aside.
3. Meanwhile, make the dressing. Combine the lemon zest and juice, sugar, mustard and dill with a pinch of salt and pepper in a bowl. Slowly mix in the oil, taste and adjust the seasoning if needed. Set aside (see Make Ahead).
4. Blanch the runner beans in a small pan of boiling water for 2 minutes, then drain and rinse until cool. Add to the potato mix along with the gooseberries. Heat everything through for 2-3 minutes – it only needs to be slightly warm. Transfer to a serving platter.
5. Add the watercress and radishes and mix gently, then crumble over the goat’s cheese. Break the mackerel fillets into small pieces and add to the salad, then drizzle over the dressing and serve.