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1
For the vinaigrette, whisk the mustard, juice and vinegar together and season with salt and pepper. Vigorously stir in the oil, till you have a homogenous sauce. Set aside.
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2
Peel the potatoes and cut into equal sized cubes. Then, boil in salted water until they are fork tender then drain water and return the pot to the heat for a minute or so to be sure all the additional moisture has evaporated. Then coat the warm potatoes in a few tablespoons of vinaigrette, this way they will absorb all the flavors.
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3
Segment the orange by slicing off the top and bottom of the peel (just a sliver off each end). Place the orange on the cutting board and hold well and cut the zest off the sides of the orange revealing the segments. Then take it in the palm of your hand, make incisions on both sides of each segment (basically cutting the membranes off of each side of the segment), and the fruit should fall out. Do this with a bowl under you to gather all the juices.
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4
Peel, core and slice the avocado.
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5
To serve: scatter the salad leaves on the plates, arrange the potatoes, orange segments and avocados across the salad. Break the smoked mackerel files on top and spoon some vinaigrette over the top.
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6
Tip: the best way to taste the vinaigrette is to dip a leaf of any kind of green salad into it. Be sure, that the vinaigrette is well mixed when you do so, or you'll be tasting pure oil (since it's floating on the top)
