Smoked Mackerel and Beetroot Frittata

This was a delicious fritttata, it's along time since I've made one, but this was definitely a success. Yummy!

Smoked Mackerel and Beetroot Frittata (from The Times)
(Serves 1)

1 cooked beetroot, diced
1 smoked mackerel fillet, flaked
oil
3 eggs
1 tsp sage

Preheat the grill to high. Heat the oil in a small frying pan, add the beetroot and smoked mackerel and cook for 2-3 mins.

Whisk the eggs in a bowl and season with salt and pepper. Pour them into the pan, making sure all the ingredients are well spread out and are covered by the eggs. Sprinkle over the sage and cook over a medium heat for about 4 mins, until the underside is cooked.

Transfer the pan to the grill and cook for 4 mins, until the eggs have set. Serve.

Broccoli and Smoked Mackerel Gratin

This was a delicious bake, use homemade or store bought bechamel sauce.

Broccoli and Smoked Mackerel Gratin (from The Guardian)
(Serves 4)

200g broccoli
375g smoked mackerel
2 large tomatoes, quartered
500ml bechamel sauce
4 handfuls fresh breadcrumbs
4 tbsp grated parmesan

Bring a large saucepan of water to the boil. Add the broccoli and leave to cook for 3-4 mins until bright and still a little crisp. Drain and cool under cold running water, then set aside. Set the oven at 180C.

Remove the skin from the smoked mackerel and break the flesh into large pieces, removing any bones as you go. Put the smoked mackerel, drained broccoli and tomatoes into a shallow ovenproof dish or baking tin.

Pour over the béchamel sauce, scatter with the breadcrumbs and Parmesan. Bake in the oven for 45 mins or so, until crisp and bubbling.

Smoked Mackerel, Beetroot, Potato and Horseradish Bake

This was a very easy bake to make full of smoked fish and beetroot.

Smoked Mackerel, Beetroot, Potato and Horseradish Bake (from M&S)
(Serves 4)

500g Jersey Royal potatoes
100g cooked beetroot in natural juices
175g smoked mackerel
bunch dill
250ml double cream
150ml milk
1 tbsp horseradish sauce

Heat the oven to 190°C. Cook the potatoes in boiling salted water for 15 mins, until just tender. Drain well.

Arrange the potatoes in a baking dish with the beetroot. Remove any skin and bones from the mackerel and break the flesh into chunky flakes. Add to the potatoes and beetroot and scatter over half the dill.

Mix together the cream, milk and horseradish and season. Pour over the potato mixture and bake for 25 mins, until bubbling.

Serve, scattered with the remaining dill.

Creamy Smoky Fish and Spinach Gratin

This was absolutely delicious, one of the best recipes from my cuttings box. It was also very easy to mix and used up the mashed potato I had languishing in the freezer. 

Creamy Smoky Fish and Spinach Gratin (from The Times)

(Serves 4)

1 tsp oil, plus extra to oil the dish
1 small onion, diced
sprig of thyme
salt and pepper
half glass of wine
200g spinach or chard leaves, roughly chopped
500g cooked potatoes, mashed, or in crumbled pieces (if roasted or boiled)
150ml cream or crème fraîche
few gratings of nutmeg
200-300g smoked fish, such as mackerel, kippers, haddock or pollock, broken into large flakes

For the topping
40g breadcrumbs
40g cheddar, parmesan or emmental, grated

Preheat the oven to 200C. Lightly oil an ovenproof dish, about 28cm in diameter.

Heat the oil in a medium-large saucepan over a medium-low heat. Add the onion and thyme, and a pinch of salt and sauté gently, until the onion is softened, for about 15 mins.

Pour in the wine and bring to a simmer. Add the spinach or chard leaves, put the lid on and cook for 1-2 mins, until just wilted.

Remove from the heat and add the potatoes and cream or crème fraîche. Stir to combine and season with nutmeg, salt and pepper.

Gently fold through the fish. Tip the fish mixture into the oven dish. Toss together the breadcrumbs and cheese and sprinkle over the top. Bake for 25 mins until golden and bubbling.

Leave to cool for a few mins before serving with a green salad.

Courgette and Smoked Mackerel Carbonara

Another recipe from Save with Jamie. I actually really love this book, it has so many interesting recipes in it, ideal to use up leftovers and gluts of produce. This was a very tasty variation on carbonara and one I would definitely make again.

Courgette and Smoked Mackerel Carbonara (from Save with Jamie - Jamie Oliver)
(Serves 4)

320g dried penne
1 onion, finely slice
1 large courgette, cut into quarters and then sliced
2 sprigs fresh rosemary, leaves chopped
130g smoked boneless mackerel fillets, flaked
olive oil
2 large eggs
100ml semi-skinned milk
40g Parmesan cheese
1 lemon

Bring a pan of water to the boil, add the pasta and cook according to packet instructions.

Heat a tbsp oil in a frying pan over a medium heat and add the onions and courgette, season and cook, stirring occasionally, for 5 mins. After 5 mins add the rosemary and mackerel and cook, tossing occasionally, for another 5 mins or until golden.

Meanwhile, whisk the eggs and milk together, then grate in the Parmesan. Reserving a cupful of cooking water, drain the pasta and toss into the mackerel pan. Take the pan off the heat for a few secs and stir in a good splash of cooking water to cool it down. Quickly pour in the egg mixture and shake and stir together until thickened, silky and evenly coated. Divide between 4 plates grate over a little extra parmesan, a sprinkle of pepper and a squeeze of lemon juice, serve.

Smoked Mackerel and Spinach Chowder

It's definitely turned into the weather for soup, lovely warming, comforting soup. This is one packed full of oily fish and really simple to make.

Smoked Mackerel and Spinach Chowder (from Jack at a Pinch)
(Serves 2)

1 tbsp oil
1 onion, chopped
1 tbsp flour
200ml milk
200ml water
50g frozen spinach
100g mackerel, flaked
100g sweetcorn
200g potatoes, cut into small chunks

Heat the oil in the saucepan, add the onion and cook until softened. Add the flour and stir for about a min. Add the milk and water and stir well. Add the mackerel, spinach, sweetcorn and potatoes. Bring to the boil, then reduce the heat to a simmer. Simmer for 15 mins or until the potatoes are soft and the sauce is thick and creamy.

Udon Noodles with Miso, Smoked Mackerel and Cabbage

This was delicious, really different but fantastically flavourful. I didn't have any udon noodles so used wholewheat ones instead.

Udon Noodles with Miso, Smoked Mackerel and Cabbage (from The Guardian)
(Serves 2)

2 tsp oil
1 tsp grated ginger
1 garlic clove, peeled and grated
5 tbsp soy sauce, plus extra, to serve
4 tbsp mirin
1 tbsp honey
2 tsp sesame oil
2 smoked mackerel fillets, skin off
1 egg
150g udon noodles (or any other noodle)
5 tbsp miso paste, or to taste
¼ savoy cabbage, very finely shredded
4 spring onions, finely sliced on the diagonal
Chilli oil or sauce, to serve

Gently heat the oil in a saucepan over a medium heat, then add the ginger and garlic. After a minute of sizzling, take off the heat and add the soy, mirin, honey and sesame oil. Return the pan to the heat for just a second, to make sure it’s hot – don’t let it bubble – then add the mackerel in large flakes, tossing it gently in the sauce and trying not to break it up too much, then set aside.

Boil the egg gently for six mins, then peel under cold running water – this helps to stop it cooking further. Add the egg to the warm mackerel pan, and spoon the sauce over it – the longer you leave it there, the better.

Meanwhile, bring a pan of water to the boil and cook the noodles according to the instructions, and drain. At the same time, in another pan, bring 750ml water to the boil and stir in the miso paste until it dissolves. Drop in the cabbage and spring onions, and cook just until they wilt, then stir in the drained noodles. Transfer to bowls, then spoon the mackerel and its sauce on top. Set half the egg on top of each bowl, and serve with a little soy and some chilli oil or sauce at the table.

Smoked Mackerel Wrap

This is a lovely way to pack in some oily fish to your day. I used homemade flatbreads and I added in the cherry tomatoes to the original recipe. It was delicious.

Smoked Mackerel Wrap (from Fish is the Dish)
(Serves 4)

100g reduced-fat soft cheese with chives
2 tbsp low-fat plain yogurt
2 smoked mackerel fillets, flaked
handful cherry tomatoes, halved
4 tortillas
1/4 cucumber, cut into strips
75g bean sprouts

Mix the soft cheese and yogurt together and stir in the flaked mackerel and cherry tomatoes.

Spread the mixture over the tortillas. Place the cucumber lengthways over the mackerel and scatter over the bean sprouts and salad leaves.

Roll up each tortilla tightly and serve.

Jazzy Smoked Mackerel Potato Salad

Another very easy lunchbox idea. I didn't put the watercress in but I would imagine it owuld add a lovely peppery flavour.

Jazzy Smoked Mackerel Potato Salad (from Jazzy Potato)
(Serves 2)

300g potatoes
100g green beans, cut in half
3 tsp horseradish sauce
2 tbsp natural yoghurt
1 tsp red wine vinegar
1 pack smoked mackerel
Large handful watercress

Cook the potatoes in a pan of boiling water. Add the green beans 3 mins before the cooking time is over.

While they are cooking mix together the horseradish, yoghurt and vinegar and season. Break up the mackerel fillets into bite sized chunks.

When the potatoes and beans are cooked, drain, tip into a large bowl, top with the mackerel and drizzle over the dressing. Toss well and place on a bed of watercress.

Creamy Smoked Mackerel Pasta Salad

Smoked Mackerel is a kind of a no-no on WeightWatchers in my head, although no food is a no-no really on WeightWatchers, you just have to account for it. Anyway, since I last tried to lose weight things in my life have changed. I discovered that I was insufficient in vitamin D as I suspect are most of the population of the UK and the doctor suggested that I ate oily fish twice a week, which I have been doing for a long while now. Other forms of oily fish are much lower in points but I have tinned and smoked mackerel in the house already and it's going to need eating at some point, so why not start now.

Creamy Smoked Mackerel Pasta Salad (adapted from WW Seasonally Sensational)
(Serves 4)
(14 WW ProPoints per serving)

240g dried pasta
100g tenderstem broccoli, cut into 3 pieces
325g smoked mackerel
4 tbsp 0% fat yoghurt
25g parsley, chopped
salt and pepper

Bring a pan of water to the boil, add the pasta and cook according to the packet instructions, add the broccoli for the last 3-4 mins. Drain and run under the cold tap. Leave to drain.

Toss the pasta and broccoli with the smoked mackerel, yoghurt and parsley and pack into a lunch box.

Mackerel and Potato Salad with Lemon Fennel Dressing

This was a lovely fresh tasting salad.

Mackerel and Potato Salad with Lemon Fennel Dressing 
(adapted from Good Food Magazine June 2012)
(Serves 2)

175g small new potatoes

200g smoked mackerel fillets, skin removed

4 spring onions, finely sliced

140g small cooked beetroot, sliced into wedges

small bunch dill, finely chopped

2 tbsp olive oil

juice 1 lemon, zest of half

1/2 tsp fennel seeds

Place the potatoes in a small saucepan of boiling water and simmer for 15 mins or until fork-tender. Cool and cut into thick slices.

Flake the mackerel into a bowl and add the cooled potatoes, spring onions, beetroot and dill.

In a separate bowl, whisk together the olive oil, lemon juice, caraway seeds and some seasoning. Pour over the salad and toss everything well to coat. Scatter over the lemon zest. Pack into plastic containers and chill, or eat straight away.

Smoked Mackerel, Spinach and Potato Dauphinoise

This was really really delicious, I loved the combination of the soft potatoes, with the silky smoked mackerel and spinach. If you're looking for an awesome dish with oily fish I urge you to try this!

Smoked Mackerel, Spinach and Potato Dauphinoise (from Foodie Quine)
(Serves 4)

750g potatoes, peeled and thinly sliced

1 onion, thinly sliced

3 fillets of smoked peppered mackerel, flaked

240g baby spinach

2 cloves garlic, crushed

salt and pepper

300ml creme fraiche

Preheat the oven to 180C and grease a shallow ovenproof dish.

Peel the potatoes and slice as thinly as you can. Do the same with the onion.

Heat a little oil in a frying pan and fry the onion until translucent, add the spinach and garlic and cook until wilted. Add in the smoked mackerel and creme fraiche and stir gently until combined, season.

Arrange a layer of approximately 1/3 of the potato in the bottom of the dish top with the spinach mixture. Top with more potato and then the spinach and then the potato again. So that the top layer is potato.

Bake in the oven for 1 hour. Check after 45 minutes and cover with foil if you think the top is getting too brown.

Mustardy Mackerel, Spinach and Spuds

I seem to major on smoked mackerel and potato salads, this one is a little bit different with lots of mustard and spinach instead of salad leaves. It was delicious and I'm really starting to like raw spinach as a salad. This recipe comes from River Cottage Light and Easy.

Mustardy Mackerel, Spinach and Spuds
(River Cottage Light and Easy - Hugh Fearnley-Whittingstall)
(Serves 4)

800g new potatoes, cut into bite sized chunks
150g baby leaf spinach
3 medium smoked mackerel fillets
1 lemon
salt and pepper

For the dressing
3 tbsp extra virgin olive oil
1 tbsp cider vinegar
1 tsp smooth mustard
1 tsp grainy mustard
scrap of garlic, crushed

Put the potatoes in a saucepan, cover with water, bring to the boil. reduce the heat and simmer for 7-10 mins, until just tender.

Put the dressing ingredients into a jar, add a pinach of salt and some pepper and shake to emulsify.

When the potatoes are cooked, drain them well and return to the hot pan.

Flake the smoked mackerel.

Put the spinach into a lunch box and top with the potatoes and mackerel. Squeeze over the lemon juice and add the dressing, toss well and serve.

Mackerel, Pea and Pesto Jackets

I love twice baked potatoes at anytime of day and these were no exception, really yummy and the fish and the peas work really well together.

Mackerel, Pea and Pesto Jackets

(Serves 2)

2 baking potatoes

100g frozen peas

2 tbsp green pesto

1 spring onion, chopped

2 smoked mackerel fillets, flaked

Preheat the oven to 200C.

Prick the potatoes and bake in the oven or 1 hour or microwave for 8-10 mins until tender.

Meanwhile cook the peas in a pan of boiling ater for 2 mins, then drain.

Halve the potatoes and scoop out the filling. Roughly mash together the potato and pesto. Gently stir in the peas, spring onion and mackerel.

Spoon the filling back into the potato skins and grill for 5 mins until golden on top. Serve.

Smoked Mackerel and Harissa Potato Salad

This was just lightly spicy but really nice and creamy. There is no end of things you can do with smoked mackerel and I just keep finding more! Brilliant for the extra oily fish I need to eat!

Smoked Mackerel and Harissa Potato Salad (from Good Food Magazine August 2014)

(Serves 4)

5 tbsp natural yoghurt 

1 heaped tbsp harissa

juice ½ lemon

400g baby potatoes 

3 large tomatoes, deseeded and diced

1 red onion, diced

300g smoked mackerel, flaked

2-3 good handfuls salad leaves

Mix the yoghurt, harissa and lemon juice, then season to taste. 

In a large bowl, toss together the potatoes, tomatoes and onion, then stir in the dressing to coat. Divide the salad leaves into 4 bowls and top with the potato mixture. Scatter with the flaked mackerel. Serve.

Macaroni with Smoked Mackerel, Dill, Spring Onions and Sour Cream

Macaroni with Smoked Mackerel, Dill, Spring Onions and Sour Cream

(From The Guardian Cook)

(Serves 4)

250g macaroni

1 tbsp olive oil

3 smoked mackerel fillets, flaked

1 medium cucumber, deseeded and diced

20g dill, chopped

3 spring onions, sliced

150ml sour cream

1/4 lemon

salt and pepper

Spring a pan of water to the boil and cook according to packet instructions. Drain, run under cold water and the drain again well.

In a bowl, mix together the pasta and oil and then add the rest of the ingredients. Mix together well and serve.

Peppered Mackerel Salad with Vegetable Crisps

This was a really interesting salad with the vegetable crisps but it worked really well. I loved the crunchiness of the crisps with the softness of the mackerel and the lemon in the dressing really shone through.

Peppered Mackerel Salad with Vegetable Crisps (from Delicious Magazine)

(Serves 2)

1. 3 tbsp extra virgin olive oil
2. 1 tbsp lemon juice
3. 150g green beans
4. handful salad leaves
5. 2-3 peppered smoked mackerel fillets
6. handful cherry tomatoes, halved
7. handful vegetable crisps, crushed

1. Whisk the olive oil and lemon juice, season and set aside.
2. Cook the green beans in boiling salted water for 2-3 mins, until just tender, then run under the cold tap, drain and cut in half. Tip the salad leaves into a large bowl and add the beans.
3. Peel the skin from the mackerel fillets and tear the flesh into bite-size pieces. Add to the salad with the tomatoes.
4. Add the dressing and toss well. Divide between 2 large plates and scatter with the vegetable crisps to serve. If you are packing into a lunchbox, pack the vegetable crisps and dressing separately.

Lentil and Leek Kedgeree Salad with Smoked Mackerel

This was such a different salad. Not something I would ordinarily make but it really appealed and it was really tasty and I would assume fairly healthy too. I served it over lettuce.  I also love the A Salad For All Seasons book, it's given me so many ideas for packed lunches.



























































Lentil and Leek Kedgeree Salad with Smoked Mackerel
(From A Salad For All Seasons - Harry Eastwood) (Serves 6)


4 tbsp oil
450g dried puy lentils
6 leeks, finely sliced
8 cardamom, husks removed, bashed to a powder
2 cloves
2 cinnamon sticks
4 bay leaves
2 tsp ground allspice
2 tsp medium curry powder
salt and pepper
large handful parsley, roughly chopped
600g smoked mackerel fillets, skinned and flaked
3 hard boiled eggs, quartered
4 spring onions, chopped
1 lemon, cut into 6 wedges
pinch cayenne pepper
8 tbsp sour cream
handful chives, snipped


Heat 3 tbsp oil in a large pan and fry the lentils, leeks, cardamom, cloves, cinnamon sticks, bay leaves, allspice and curry powder over a low heat for 20mins.


Add 700ml water to the pan and cover with a lid. Cook for 30 mins until the lentils are cooked and there is no water left in the pan.


Discard the bay leaves, cinnamon sticks and cloves. Adjust the seasoning and a tbsp of oil.


Fork the lentils and leeks to help them cool down before adding the parsley, smoked mackerel, eggs and spring onions.


Squeeze over the lemon juice and sprinkle with cayenne pepper before adding a blob of sour cream and sprinkling chives over each portion.

Smoked Mackerel Pasta Salad with a Lemon Yoghurt Dressing

So it's back to work and easily transportable salads time! This easy and delicious pasta salad fits the bill perfectly and it contains oily fish, hitting that Vitamin D spot too!

Smoked Mackerel Pasta Salad with a Lemon Yoghurt Dressing
(from the Good Food Channel)
(Serves 4)

250g dried pasta shapes

2 spring onions, thinly sliced
4 peppered smoked mackerel fillets, flaked
200g natural yogurt       
1 tbsp horseradish,      
1/2 lemon, juice only
1 tbsp snipped fresh chives
100g cherry tomatoes, quartered
2 little gem lettuce

Bring a pan of water to the boil and cook the pasta according to packet instructions. Drain and run under the cold tap, drain well. Tip into a large bowl and add the spring onions and mackerel

To make the dressing, put the yoghurt in a small bowl and stir in the horseradish, lemon juice and chives. Season to taste. Gently fold into the salad and then stir in the tomatoes. Arrange 3-5 gem leaves in the centre of each plate and place the mackerel salad on top and serve.

Brown Rice and Smoked Mackerel Salad

This is a really lovely healthy salad, packed with fresh tasting vegetables and lovely oily smoked mackerel. The dressing is really simple, just olive oil and balsamic.

Brown Rice and Smoked Mackerel Salad (from Girl Interrupted Eating)
(Serves 2)

100g brown rice
1 red pepper, chopped
1 tomato, chopped
1 spring onion, finely chopped
1 tbsp capers
2 tbsp black olives, sliced
2 tbsp fresh parsley, finely chopped
2 tbsp olive oil
1 tbsp balsamic vinegar
2 smoked mackerel fillets, flaked
salt and pepper

Bring a pan of water to the boil and cook the rice according to packet instructions. When the rice is cooked, drain, run under the cold tap and drain again well.

In a small bowl whisk together the oil and balsamic vinegar.

In a large bowl mix together the rice, pepper, tomato, spring onion, capers, olives and parsley. Season and stir in the dressing making sure that everything is well mixed. Add in the mackerel and stir gently. Serve or pack into a lunch box.