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?
- Smoked Mackerel Fishcakes
Cheap and cheerful – and delicious and quick to make - Smoked Mackerel with Warm Potato Salad with Yogurt, Lemon and Chive Dressing
A rich lemony dressing for warm potatoes and smoked mackerel fillet. Stretch it further by adding hard-boiled eggs. - 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.
- 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
Ingredients
- 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
Directions
- Make the pastry (or buy readymade) and bake blind as in this recipe
- 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
- Spread both mackerel pieces and onions evenly over the flan case. Scatter over a tablespoon of chopped parsley
- 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
- 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
- Serve with a crisp green salad
