Smoked mackerel ptÃ© with cucumber
Mackerel is an oily fish that is perfect for smoking because it will not dry out as much as leaner white fish. In this tasty and very simple recipe for the grill, it is seasoned with sugar, Dijon mustard, pepper,and lemon juice.
Anything that you cook on the grill is perfect for summertime sides, and this mackerelis no exception. Go with the usual suspects are all good choices: potato or pasta salad, fries, or coleslaw. An interesting twist on slaw is to add some Dijon mustard and lemon juice to the dressing so it plays off the flavors of the mackerel.
Mackerel Smoked mackerel is great for this recipe because it pairs wonderfully with lemon and spinach. However, if you only have tinned mackerel, this shouldn't stop you from making the pasta. You can also use hot smoked mackerel fillets if you want the pasta to be more fiery.
Creme fraiche I use creme fraiche instead of double cream in this pasta not just because it's lighter than double cream but also because it's slightly sour and pairs great with the smoked fish and lemon.
How to make smoked mackerel pasta?
This warm potato salad with smoked mackerel recipe is so easy to make. Potato salad is the best side dish for mackerel as it cuts through the saltiness of the smoked fish. Not only that this recipe is easy to make and on the table in only 15 minutes great for a mid-week dinner! A portion of this warming salad works out at only 487 calories per portion. The tangy homemade dressing uses only two ingredients and will really add a depth of flavour to your plate. With a handful or two of sliced beetroot, youve got yourself one filling lunch or light summer dinner. The smoked mackerel salad will keep in the fridge for a couple of days so you can have leftovers for lunch too.
Remember to drain the pasta while it still has a little bite and then mix into the pan with enough of the pasta water to loosen the sauce. Add the lemon juice, soft cheese, mustard, and roughly of the parmesan grated. Season to taste, give it a mix and cook for 2 minutes until warmed through; add some more water if it looks a little dry and sticky.
Ingredients: 1 tsp sunflower oil4 small hot-smoked mackerel fillets, skin removed 1 mango, peeled and cut into 1cm dice 1 large carrot, peeled and grated or cut into fine julienne Small shallot, peeled and very thinly sliced 1 red chilli, deseeded and thinly sliced 2 tsp caster or palm sugar 4 tsp Thai fish sauce Zest and juice of 2 limes 30g roasted salted peanuts, roughly chopped 15g Thai basil, thinly
Make the most of the short British gooseberry season with this elegant summer salad recipe. Tangy fresh gooseberries are a delicious accompaniment to oily fish such as mackerel plus the whole colourful salad is ready in just 30 minutes.
This vibrant gluten-free salad is a beautiful combination of flavours and textures. The smoky mackerel flakes make a lovely contrast to the tart stalks of spiced rhubarb and horseradish-flavoured crme fraÃ®che dressing
This thrifty recipe uses smoked mackerel, fresh filo pastry and a dollop of crme fraiche to create a savoury treat that feels of decadence, without any hard work. The tartlets can also be served as part of an afternoon tea or a brunch spread
Recipe : smoked mackerel appetizers
Whilesmoking mackerel, or any other fish for that matter; is nota very complicated process, it can still be done poorly. The good news about this sort of cooking is that once you get the hang of smoking mackerel, you can easily tweak the approach when considering any other sort of fish you might want to send to the smoke box.