Cream of Jersey Royal Potatoes, peppered smoked mackerel, crisp pancetta & baked Jersey crisps

by Mark Broadbent


  • 20 Jersey royal potatoes
  • Plenty of milk
  • Generous splash of water
  • Plenty of butter
  • Handful of diced pancetta or 2 rinds
  • 1 fillet of peppered smoked mackerel
  • 1 garlic clove
  • Sea salt to taste
  • Chives, to serve
  • Glug of olive oil, to serve
  • Milled black pepper, to serve



  • Peel potatoes, rinse in cold water and cut into even sized chunks
  • Take 1-2 scrubbed Jersey royals and mandolin or cut them ultra fine, brush with melted butter
  • Peel 1 garlic cloves
  • Pour milk and some water into saucepan
  • Cut half a pat of butter into cubes
  • Crisp up pancetta in a hot pan with oil
  • Cut chives into 1cm batons
  • Flake the mackerel



  • Preheat the oven to 120 degrees and brush the
  • Season the milk and water with sea salt and add a few cubes of butter.
  • Cook the peeled and chopped potatoes in the liquid until soft.
  • Liquidise until smooth and add butter and more liquid for a creamy and glossy consistency.
  • Push the liquid through a sieve.
  • Take the raw Jersey crisps and place on greaseproof paper in the oven for 10-15 minutes.
  • Place the flaked mackerel in the centre of the bowl and build up.
  • Add a few ladles of soup to the bowl.
  • Garnish with pancetta, baked Jersey  chips and chive batons.
  • Finish with milled back pepper and a glug of olive oil.


Porcini & potato equipment

  • Cooking pot
  • Wooden spoon
  • Potato ricer or masher
  • Liquidiser
  • Knife
  • Chopping board
  • Ladle
  • Serving vessel
  • Bowls
  • Pepper mill
  • Tea towel


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