Archive for the ‘Mackerel’ Category

Smoked Mackerel and Horseradish Pate with Oatcakes

March 7, 2017

Grilled Mackerel And Tomatoes On Toast

September 9, 2016

grilled-mackerel-and-tomatoes-on-toast

Smoked Mackerel Pate (Aldo Zilli)

November 8, 2013

Smoked Mackerel Pate (Aldo Zilli)

Mackerel and Tomato Couscous

September 23, 2013

Mackerel and Tomato Couscous

Mackerel with Lemon Mustard Potato Salad

July 25, 2013

Mackerel with Lemon Mustard Potato Salad

Mackerel with Lemon and Caper Dressing and New Potato Salad

February 7, 2013

Mackerel with Lemon and Caper Dressing and New Potato Salad 1 Mackerel with Lemon and Caper Dressing and New Potato Salad 2

Potato Rosti with Smoked Mackerel Salad

September 28, 2012

Peppered Mackerel and New Potato Salad (Angela Hartnett)

June 26, 2012

Serves 2

300g Jersey royals
2 fillets of peppered (or plain smoked) mackerel
3 spring onions, sliced
3 tsp horseradish, grated
2 tsp crème fraîche
1 tbsp flat-leaf parsley, chopped
1 lemon, the rind grated finely, and a squeeze of juice

Place the Jersey royals in a pan of salted water and bring to the boil. They should take about 20 minutes to cook. Drain and allow to cool.

Skin and flake the mackerel into a large bowl and add the spring onions.

Slice the potatoes lengthways and add to the bowl.

Mix the horseradish and crème fraîche (or use a prepared horseradish cream) with the parsley and add a squeeze of lemon juice to taste.

Drizzle the dressing over the mackerel and potato salad and finish with the lemon rind. Serve immediately (you can refrigerate the dish ahead of time – just bring the salad up to room temperature and drizzle on the horseradish cream at the last minute).

Smoked mackerel and green beans (Nigel Slater)

June 26, 2012
mackerel with cream and green beans

“The cream will soak up the smoky flavours of the mackerel”: Nigel Slater’s midweek dinner of mackerel and green beans. Photograph: Jonathan Lovekin for the Observer

The recipe

Pour 450ml of double cream into a saucepan, season with coarsely ground black pepper and add a couple of bay leaves, then warm over a moderate heat. Once the cream is almost at the boil, break 350g of smoked mackerel into large pieces and drop into the cream. Simmer for a couple of minutes then turn off the heat. During this time the cream will soak up the smoky flavours of the mackerel. Top and tail 250g of green beans and blanch in boiling salted water. Drain the beans and toss in with the cream and mackerel. Warm gently, season thoughtfully and serve. Enough for 2.

The trick

Whole smoked mackerel is more creamy-fleshed and moist than the fillets. But use whatever you can. Keep the pieces of fish large and heat gently in the cream with as little stirring as possible – you don’t want to crush the fish.

The twist

The cream can be infused with other flavours, such as a few sprigs of thyme, a tablespoon or two of chopped dill, some tarragon leaves or even chervil. Mustard is a fine addition, too. Especially the grainy sort. A little lemon juice can be good as well. Swap the beans for sautéed courgette strips or slivers of carrots, steamed. Try adding some lightly cooked spinach. Some sort of pasta, pappardelle perhaps, cooked, drained and added with the beans, might be good for introducing some carbs to your supper.

Perfect Smoked Mackerel Pate (Felicity Cloake)

June 26, 2012

Serves 4

3 hot smoked mackerel fillets
150g cream cheese
100g crème fraîche
3 tsp freshly grated horseradish
Lemon, to squeeze
Small handful of dill, finely chopped

1. Skin the mackerel fillets and do a quick check for any bones – they’re not unknown. Flake three quarters into a food processor with the cheese, crème fraîche and horseradish and whizz until smooth.

2. Add a good grinding of black pepper, and lemon juice to taste, then fold through the dill and the remaining fish. Serve with rye bread or crisp toast.