Smoked Mackerel Tarts Food

SMOKED MACKEREL TARTS

Steps:

• Preheat oven to 180°C.
• Line two backing trays, with baking paper.
• Cut the pastry into quarters and trim the edges. Mark a rim all around each piece by cutting halfway through the pastry, about 1 cm in from the edge.
• Bake for 10 minutes.
• On each piece, press the centre down, leaving the raised rim.
• Carefully spread the centres with half the cheese.
• Skin and flake the mackerel and divide between the pastry cases with the tomatoes and spring onions.
• Put the rest of the cheese on top (in splodges).
• Bake for 10 minutes.
• Serve warm or cold, sprinkled with parsley if desired.

15-MINUTE NOODLE SUPPER

Steps:

• Boil a kettle of water and tip the noodles into a large heatproof bowl. Cover them with boiling water and leave for 5 mins. Meanwhile, mix the soy sauce with the garlic, ginger and 3 tbsp of water to make a dressing. Drain the noodles, rinse under the cold tap, then drain them again. Tip into a bowl and toss in the cucumber, spring onions, half the coriander and half the dressing. Top each portion of noodles with mackerel, drizzle the remaining dressing over and sprinkle with the rest of the coriander. Serve.

VERY HEALTHY SMOKED MACKEREL WITH TOMATO AND MIXED BEANS

Steps:

• heat the oil in a large pan and cook the onion and garlic until soft and transparent.
• stir in the tomatoes, tomato puree, vinegar, sugar and bay leaf - bring to the boil.
• season and stir in the beans.
• Cover and simmer for 3-4 minutes.
• stir in the fish, cover and cook until piping hot, approximately 5 minutes.
• serve with cous cous or chunky french bread.

SMOKED MACKEREL & POTATO BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Cook the potatoes and onion in boiling, salted water for 6-7 mins until almost tender. Drain well. Grease a 20 x 20cm baking dish with a little of the butter, then arrange the potatoes in it.
• Break the fish into chunky pieces, discarding any skin and bones. Tuck the pieces in and around the potatoes, then scatter over the dill. Whisk the cream, stock and horseradish together and season. Pour over the potatoes. Dot the remaining butter over the top, then bake for 20-25 mins until golden. Serve with a green salad, if you like.