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Cook the potatoes in a pan of boiling salted water until they are easily pierceable by the tip of a sharp knife but still holding their shape. Drain and steam dry in a colander.
Mix the creme fraiche, horseradish and lemon juice in a small bowl. Season well with black pepper and a little salt.
Let the potatoes cool slightly (so you don't want their heat to wilt the lettuce). When they're cool enough, add the peas, lettuce and gherkins (if using) and toss everything together. Flake over the mackerel fillets in chunky pieces, then serve with lemon wedges and plenty of crusty bread and butter.