Five ways with Smoked Mackerel

Smoked Mackerel has become one of our favorite foods in the last few months.

It seems to just about have it all, doesn’t it? One of the oily fish – healthy, bursting with omega-3s and one of the foods that contain vitamin D.

To top all this it is inexpensive and (can be) quick to prepare.

So why not, I thought, share a few of the ways you can eat it?

  1. Smoked Mackerel FishcakesSmoked-mackerel-fishcakes3
    Cheap and cheerful – and delicious and quick to make

  2. Smoked Mackerel with Warm Potato Salad with Yogurt, Lemon and Chive DressingSmoked trout with potato salad
    A rich lemony dressing for warm potatoes and smoked mackerel fillet. Stretch it further by adding hard-boiled eggs.

  3. Smoked Mackerel Pate
    • Flake about 200g smoked mackerel getting rid of any bones.
    • Mash with 200g cream cheese, a couple of squirts of lemons juice and a good grinding of black pepper.
    • If you like add a couple of teaspoons of horseradish sauce.

  4. Smoked Mackerel Carbonara
    A recipe from Jamie Oliver’s ‘Save with Jamie” (which you can find versions of on-line)

And – finally…

5. Smoked Mackerel and Spring Onion Tart

(Serves 4-5)
Cost: Approximately £4.00


  • 250g plain flour
  • 125g margarine
  • ~ 4 tbsp cold water
  • 200g smoked mackerel fillet
  • 1 bunch spring onions
  • 1 tbsp chopped parsley (I used frozen)
  • 3 medium eggs
  • 200mls milk
  • salt and pepper


  1. Make the pastry (or buy readymade) and bake blind as in this recipe
  2. Remove the skin from the mackerel fillets and using a fork, break up the flesh into small pieces, being careful to remove any bones as you go. Wash and slice the spring onions (white parts) thinly
  3. Spread both mackerel pieces and onions evenly over the flan case. Scatter over a tablespoon of chopped parsley
  4. Beat together the milk with the 3 eggs. Season with black pepper (the smoked mackerel seemed to have enough salt for us). Pour into the pastry case
  5. Bake at 180°C for about 50 minutes until the pastry is golden brown and the tart is set and beginning to brown on top
  6. Serve with a crisp green salad


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