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Epicurious

Turnip, Potato, and Smoked Mackerel Gratin

3.1

(2)

Editor's note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland.

The French regard rutabaga as animal feed, but the Irish know better and use it in numerous beloved dishes. In this recipe, the root vegetable's sweet starchiness is the perfect foil for smoked mackerel, another ingredient for which the Irish have great respect.

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