Mackerel Bagels Food

MACKEREL BAGELS

Mackerel Bagels image

Make and share this Mackerel Bagels recipe from Food.com.

Provided by English_Rose

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 bagels, cut in half
2 ounces cream cheese
1/2 teaspoon horseradish sauce, creamed
black pepper
8 ounces smoked mackerel
watercress, roughly chopped

Steps:

Mix the curd cheese with the horseradish sauce, season with black pepper and spread on the bagel bases.
Flake the mackerel on top with some watercress and finish with the bagel tops.

Nutrition Facts : Calories 492.8, Fat 16.8, SaturatedFat 5.7, Cholesterol 58.1, Sodium 689, Carbohydrate 57.9, Fiber 2.8, Sugar 1, Protein 25.8

ROASTED MACKEREL WITH GARLIC AND PAPRIKA

Roasted Mackerel with Garlic and Paprika image

Provided by Gordon Ramsay

Categories Fish Garlic Potato Roast Dinner Seafood Paprika Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 13

Ingredients

2 garlic cloves, peeled
2 tsp paprika
1 tsp sea salt, plus more to taste
Olive oil
8 mackerel fillets, skin on
1 pound new potatoes
2-3 scallions, trimmed and thinly sliced
For the vinaigrette
Pinch of saffron
1 Tbsp white wine vinegar
1 tsp Dijon mustard
1/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper

Steps:

1. Preheat the oven to 400°F.
2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.

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