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Posts Tagged ‘Smoked Mackerel’

Thanks to a kind and generous birthday gift from friends we have been endowed with lovely smoked fish from the Connemara Smokehouse. The smoked mackerel made a lovely weekend brunch.

Smoked mackerel & leek hash with horseradish – serves 2

  • 250g new or salad potatoes, halved
  • 2 tbsp oil
  • 2 large leeks, thinly sliced
  • 2-4 eggs
  • 100g peppered mackerel, skin removed (we used regular smoked mackerel and that was good too)
  • 2 tbsp creamed horseradish

Steam the potatoes until tender. 

Meanwhile, heat the oil in a large frying pan over a medium heat, then add the leeks and a pinch of salt. Cook for about 10 minutes, or until softened. You will need to stir now and then to stop them sticking. 

Add the cooked potatoes, then turn up the heat and fry for a couple of minutes so they start to crisp and brown a bit, then flake through the mackerel.

Make some holes for the eggs in the mixture, then crack an egg into each, season, then cover the pan and cook for 6-8 minutes. You’re looking for set whites and runny yolks. Serve the horseradish sauce on the side. 

(Original recipe from BBC Good Food)

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Smoked Mackerel Loaded Leaves

This is the kind of nibble we like before dinner. Really tasty but light so it won’t spoil your appetite. Radicchio and/or chicory leaves are preferable but if you can’t find these you can substitute Little Gem lettuce – as we did.

Wine Suggestion: Your choice of bubbles, whether it’s Prosecco, Cremant, Cava or Champagne

Smoked Mackerel Loaded Leaves – serves 4-8

  • 200g smoked mackerel fillets, skin removed and flaked
  • 4 tbsp crème fraîche
  • juice and zest of ½ lemon
  • small bunch of chives, snipped
  • small handful of dill, chopped
  • 1 small radicchio, separated into leaves
  • 1-2 chicory heads separated into leaves

Gently mix the mackerel with the crème fraîche, lemon juice, half the herbs and some pepper. Chill until ready to serve.

Spoon generous amounts of the mackerel mixture into each leaf and arrange on a plates or a platter. Sprinkle over the remaining herbs and the lemon zest.

(Original recipe from BBC Good Food)

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