If you fancy even more punchy, fiery flavour, then use the peppered smoked mackerel fillets. A sweet and earthy beetroot salad with soured cream mellows things out a bit. Boil the potatoes in ...
The refreshing crunch of cucumber and a dollop of cooling yoghurt are the ideal foils for the rich, smoky fish. Flake the mackerel fillets into the bowl of a food processor. Add the yoghurt ...
Flake in 140g smoked mackerel fillets, mix gently and set aside. Put 200g mashed potato into a mixing bowl. Stir in enough ...
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The 60p oily fish that could save your life – and how to add it to your favourite mealsusing cheaper smoked mackerel fillets than the traditional ingredients of salmon, cod and smoked haddock. Make your mash in the usual way and preheat the oven to 180C fan. Make the fishy base by ...
Put 4 smoked mackerel fillets on a baking tray, then warm in the oven, skin-side up, for 6-7 minutes, until the skin starts to crisp.
And thank Cornwall-based chef, Pete Biggs, for this smoked mackerel, bacon and duck egg, which should impress even the most particular of foodies. The Doom Bar beer adds a kick to the bread ...
He's got mackerel fillets with sardine ketchup on toast, and whole mackerel with beetroot and apple salad. Mackerel with tomato and sardine ketchup on toast First make the ketchup, heat a large ...
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