Smoked Mackerel Potato Bake Food

WARM NEW POTATO & SMOKED MACKEREL SALAD

Warm new potato & smoked mackerel salad image

Make an easy, nutritious potato and smoked mackerel salad in 25 minutes

Provided by Good Food team

Categories Buffet, Lunch, Main course, Snack, Starter

Time 30m

Number Of Ingredients 6

Ingredients

350g new potato
100g crème fraîche
1 tsp horseradish cream
juice of 1 lemon
2 smoked mackerel fillets (about 200g/8oz total weight), skinned and flaked
85g bag watercress

Steps:

Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender.
While the potatoes are cooking, mix the crème fraîche in a large bowl with the horseradish cream and lemon juice. Season well with freshly ground black pepper (there's no need for salt because of the saltiness of the smoked mackerel).
Drain the potatoes, halve and set aside to cool down for a few minutes. Tip into the crème fraîche mix and stir so it coats them and becomes quite runny. Now add the smoked mackerel and watercress and toss gently together. Pile on two plates and serve straight away (it's best while still warm).

Nutrition Facts : Calories 646 calories, Fat 48 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.19 milligram of sodium

PEPPERED MACKEREL & POTATO BAKE

Peppered mackerel & potato bake image

A comforting and rich supper dish of smoked fish with potatoes and cream - serve with crisp green salad leaves

Provided by Thane Prince

Categories Supper

Time 1h45m

Number Of Ingredients 5

Ingredients

750g medium-sized waxy new potato , such as Charlotte
2 tbsp olive oil
1large onion , sliced
2large peppered smoked mackerel fillets, about 250g/9oz total weight
284ml carton double cream

Steps:

Preheat the oven to 190C/gas 5/fan 170C. Boil the potatoes in their skins for 12-15 minutes until nearly cooked through. Drain and slice into thin discs. Heat the oil in a large frying pan and cook the onion until soft and golden. Gently toss the potatoes and onion together and season with salt to taste.
Put half the mixture in a shallow 1.4 litre ovenproof dish. Remove the skin and any bones from the mackerel, flake the fish and spread it out over the potatoes. Top with the remaining potatoes and pour over the cream.
Cover with foil and bake for 30 minutes, then uncover and bake for a further 20-25 minutes, until the topping is a lovely golden brown.

Nutrition Facts : Calories 737 calories, Fat 60 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.31 milligram of sodium

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