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Chop the chorizo into hunks and roast in a 200C (180C fan)/390F/gas 6 oven for 15-20 minutes, until cooked through and golden.
Boil the potatoes in a pan of scantly salted simmering water for about 10 minutes, or until they just slip off the tip of a knife.
Add the samphire for the last two to three minutes of cooking.
Drain, halve the potatoes if need be, and leave to steam dry.
Make a simple vinaigrette with olive oil, white-wine vinegar, salt, pepper, sugar, and dijon mustard, then dress the potatoes and samphire while they’re still warm.
Mix mayonnaise with spring onions, capers, cornichons, parsley, and dill, then stir into the cooled vegetables.
Serve with the roast chorizo and, if desired, fried mackerel fillets.