James Tanner Mackerel and crème fraîche potato salad recipe on Lorraine

James Tanner served up a tasty mackerel and crème fraîche potato salad served with a beetroot slaw on a beach in Cornwall on today’s episode of Lorraine.

The ingredients are: 350g new potatoes, (particularly Anja potatoes, peeled and cut into 1cm dice), 2 tablespoons crème fraiche, 2 shallots, finely chopped, 1 tablespoon fresh chives, finely chopped, 1 tablespoon olive oil, 4 mackerel fillets, pin-boned and Crushed seal salt and freshly ground black pepper.

For the beetroot slaw: The ingredients: 2 medium raw beetroots, peeled and grated, 250g red cabbage, shredded, 4 spring onions, finely chopped, 1 small chilli, deseeded and finely chopped, 10g flat leaf parsley, roughly chopped and Juice of 2 limes.