Posts Tagged ‘Mackerel’

Smoked mackerel pate

Posted: May 6, 2013 by nietize in British, Mackerel
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From Jamie’s Ministry of Food
Serves 4 to 6

200g smoked mackerel fillets
2 spring onions
1 lemon
100g light Philadelphia cream cheese
1 tablespoon creamed horseradish
sea salt and freshly ground black pepper
1 small loaf of good-quality bread
1 punnet of cress

To prepare your pâté

• If you want to pull the skin off each piece of mackerel, do this now and discard it
• Trim and finely slice the spring onions
• Break the mackerel into chunks
To prepare your pâté

• Finely grate over the zest of one of your lemons, then cut it in half
• Put the cream cheese into a large bowl with the creamed horseradish
• Chop up the mackerel, spring onions and lemon zest on a chopping board, mixing everything together as you chop until you have a coarse paste

• Add this to the bowl with the cream cheese and horseradish
• Season to taste with salt and pepper
• Squeeze in the juice of your zested lemon, and mix again



Creamy salmon kedgeree

Posted: September 2, 2012 by nietize in Eggs, Irish, Mackerel, Rice
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From Irish Cooking – Clare Connery
Serves 4

50 g Butter
1 large onion (finely chopped)
175 g long grain rice (cooked until just tender)
500 g cooked salmon (boned and flaked)
3 hard-boiled eggs (roughly chopped)
2 tblsp parsley (finely chopped)
150 ml Cream
salt and freshly ground black pepper
1 tsp chives (finely chopped to garnish)

Melt half the butter in a large pan, add the onion and fry until it is soft.

Stir in the cooked rice, and season well with salt and pepper.

Add the salmon, eggs, parsley and cream, folding them carefully into the rice to prevent the fish and eggs from breaking up too much.

Pile the kedgeree into an ovenproof dish.

Grease a sheet of foil with the remaining butter and use to cover the dish.

Heat thoroughly in a preheated oven, 180°C (350°F/Gas 4) for 15 minutes.

When hot, serve sprinkled with the chives.

Was in Dublin for a wedding, and I continued my habit from buying cookbooks from the countries I have been to. Bought this irish cookbook to test out its recipes, and started with this kedgeree dish. Very very creamy and filling, and quite tasty too.

Mackerel with warm cauliflower and caper salad

Posted: September 10, 2011 by nietize in Mackerel, Salad
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From BBC Good Food
Serves 2

300g cauliflower , cut into florets
1 lemon
4 tsp capers , rinsed
½ small bunch flat-leaf parsley , chopped
½ small bunch mint , chopped
2 tsp olive oil
1 small garlic clove , crushed
2 large or 4 small mackerel fillets

Heat the grill and bring a pan of water to the boil. Drop the cauliflower into the water, then cook for 4-5 mins until just tender. Zest and juice half the lemon, then mix with the capers, parsley, mint, olive oil and garlic in a salad bowl. When the cauliflower is cooked, drain, then stir into the herby dressing with some seasoning while still hot.

Put the mackerel on a baking tray, zest the remaining lemon half over it, season, then grill for a couple of mins on each side. Cut the lemon into wedges. Serve alongside the mackerel and cauliflower salad.

I have been eating smoked mackerel for the longest time, and I have never encountered fresh mackerel until Marks and Sparks started selling it. As you can see, I am quite hooked on it. I think my first encounter with it is when my mom grilled and served it as part of a Japanese meal.

Anyway, there’s nothing much you really need to do with the fish aside from grilling it with a bit of sea salt, black pepper and lemon. What matters is what comes with it, and I think this cauliflower salad is a pretty robust salad to go with it, especially with the capers.

Modified from
Serves 4

20 baby tomatoes, halved horizontally
Salt and pepper, to season
3 tbsp light olive oil
175g/6oz Puy lentils, shop bought ready-cooked
Juice of a lemon
6 tbsp extra virgin olive oil
4 mackerel fillets
1 small red onion very finely sliced
1 tbsp baby capers
4 tbsp parsley, very finely chopped
125g/41/2oz good quality Greek Feta cheese
50g/11/2 oz of spinach
1 green pepper, sliced


1 Pre-heat the oven to 180 degrees Celsius.

2 Place the tomatoes, red onion and green pepper into a roasting tray. Season generously with salt and black pepper then, drizzle over two tablespoons of the light olive oil. Place in the oven. Cook for 40 minutes. Place the mackerel fillets (seasoned with salt and pepper) on top and grill for 10 minutes.

3. While waiting for the tomatoes and fish to cook. Place the lentils (cooked) in a large bowl with the lemon juice,parsley and 5 tablespoons of the extra virgin olive oil.

4. When the fish is cooked,remove the fish to one side and add the tomatoes mixtures, capers and feta to the lentils, season to taste and mix well.

5. To serve fold the spinach into the salad with the remaining olive oil check the seasoning and then divide between four plates. Place the mackerel on top.

Warm smoked mackerel salad

Posted: April 21, 2009 by nietize in Fish, My own creation, Salad
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Chickpeas with tomatoes (see recipe below)
Grilled smoked mackerel
1 hard boiled egg
1 red pepper
1 yellow pepper

Grill peppers till they are slightly charred and soft and add the peppers to the rest of the ingredients. Mix well.

This is truly my own creation. I just took what’s left over in my fridge and mixed them all up and this is the result. The ingredients do go very well together, the vegetables and the egg balancing the smoked taste of the mackerel.