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Potato and Smoked Mackerel Dauphinoise

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(3 people have added this recipe to their favorites.)

A variation on the classic French pommes dauphinoise. You might need some salad leaves, perhaps arugula or baby spinach, to wipe up the mustardy, smoky cream from your plate.

wine recommendation

A not-too-fruity, slightly assertive white, such as an Alsace Pinot Blanc, balances the pungent, smoky flavors of the mackerel. Consider the 1999 Trimbach or the 1999 Pierre Sparr Reserve.

Search for easy-to-find dry, medium-bodied pinot gris

Potato and Smoked Mackerel Dauphinoise

(3 people have added this recipe to their favorites.)
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Potato and Smoked Mackerel Dauphinoise

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Potato and Smoked Mackerel Dauphinoise

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