Smoked Mackerel With Crispy Skin Food

SMOKED MACKEREL AND CREAM CHEESE DIP

Steps:

• Flake the fish into a bowl, mash in the cream cheese, add a good squeeze of lemon and plenty of black pepper.
• Refrigerate until ready to serve.
• Bloody Lovely!

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.

SMOKED MACKEREL WITH GOOSEBERRY SAUCE

Steps:

• Place the mackerel fillets on the lettuce and garnish with lemon and tomato wedges.
• Finely chop the poached gooseberries (or puree them) and mix with the cream to make a gooseberry sauce.
• Serve with the mackerel fillets.

SPICED CRUMBED MACKEREL WITH SMOKED PAPRIKA

Steps:

• Preheat oven to 350 degrees. Lightly oil a baking dish large enough to hold the fillets in a single layer. Rinse and dry the mackerel, then lay skin-side down in the baking dish. Season lightly with salt and pepper.
• In a sauté pan over medium heat, pour in 2 tablespoons olive oil. Add the onion and sauté until softened. Remove from heat and add the parsley, garlic and paprika. Season with salt and pepper. Stir in the bread crumbs and 3 tablespoons olive oil.
• Spoon the spiced bread crumbs evenly over the fillets. Bake until the bread crumbs are golden and the fish is opaque and tender, about 20 minutes. Squeeze lemon juice over each fillet, and serve.