Smoked Mackerel & Potato Bake

Food Blog

Smoked Mackerel
‘Three Mackerel Fish’ by Theresa Tanner

This is a meal that can easily wow your guests, and please most of your family, while the experience of eating this deliciously simple dish is more than worth the effort when cooked and dished up.

Ingredients (Serves 4)
700g White Potatoes (Peeled)
Medium Onion (Finely Sliced)
25g Butter
200g pack of Smoked Mackerel fillets
25g Pack of Fresh Dill
150ml of Double Cream
100ml of Fish or Vegetable Stock
2 Tbsps of Creamed Horseradish
Salt and Freshly Ground Pepper to taste

How to Cook

  1. Heat the oven to 175℃ and chop the potatoes into 1.5″ sized cubes.
  1. Add the potato and the onion to a pan of slightly salted water and boil gently for around 6-8 minutes before draining the pan of water.
  1. Lightly butter the base of a large metal roasting/baking tray and evenly spread the potato cubes and onion slices across the base of the tray.
  1. Peel the skin from the mackerel fillets, before breaking the flesh into evenly sized chunks and scattering them over the potato and onion.
  1. Combine the stock, horseradish and cream before slowly stirring it all into a relatively thick sauce.
  1. Finely cube the butter, before scattering it randomly over the potato cubes, onion slices and mackerel pieces.
  1. Remove the thick stalks from the fresh dill and roughly chop what’s left before scattering it over the potato cubes, onion slices and mackerel pieces.
  1. Carefully pour the cream, stock and horseradish sauce over the potato cubes, onion slices and mackerel pieces, before sprinkling over the dill and grind fresh salt and pepper over the contents of the tray to taste.
  1. Place the tray into the middle shelf of the pre-heated oven and allow to cook for 20-25 minutes, after which it should be a nice golden brown and ready to eat.

Comments
In all honesty, this is a meal that can easily wow your guests, and please most of your family (provided there’s no serious intolerance to dairy or oily fish) and while the calories are naturally weighty by comparison, the experience of eating this deliciously simple dish is more than worth it, particularly when accompanied by a slightly bitter, pre-washed, rocket salad. The other plus is that this recipe requires a short ingredients list that can be taken from most kitchen fridges, therefore you’re almost guaranteed to use those purchased ingredients again, so nothing is ever truly wasted.

Author: Neil Egan-Ronayne

Legal Consultant, Author and Foodie...

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