Smoked Mackerel

Raise the fillets from the mackerel, remove the skin, and trim them into thin slices, lay these on a dish, and between each, set a slice of cold boiled potatoes. Sprinkle over a vinaigrette of oil, vinegar and pepper, dredge over some chopped chervil, very tiny squares of shallot and some chopped fennel and tarragon leaves.