Smoked Mackerel Potato Bake Recipes

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PEPPERED MACKEREL & POTATO BAKE



Peppered mackerel & potato bake image

A comforting and rich supper dish of smoked fish with potatoes and cream - serve with crisp green salad leaves

Provided by Thane Prince

Categories     Supper

Time 1h45m

Number Of Ingredients 5

750g medium-sized waxy new potato , such as Charlotte
2 tbsp olive oil
1large onion , sliced
2large peppered smoked mackerel fillets, about 250g/9oz total weight
284ml carton double cream

Steps:

  • Preheat the oven to 190C/gas 5/fan 170C. Boil the potatoes in their skins for 12-15 minutes until nearly cooked through. Drain and slice into thin discs. Heat the oil in a large frying pan and cook the onion until soft and golden. Gently toss the potatoes and onion together and season with salt to taste.
  • Put half the mixture in a shallow 1.4 litre ovenproof dish. Remove the skin and any bones from the mackerel, flake the fish and spread it out over the potatoes. Top with the remaining potatoes and pour over the cream.
  • Cover with foil and bake for 30 minutes, then uncover and bake for a further 20-25 minutes, until the topping is a lovely golden brown.

Nutrition Facts : Calories 737 calories, Fat 60 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.31 milligram of sodium

SMOKED MACKEREL & POTATO BAKE



Smoked mackerel & potato bake image

This warming, thrifty family supper takes just ten minutes to prepare. Try it with hot-smoked trout too

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 8

700g potato , cut into 3cm cubes
1 small onion , thinly sliced
25g butter
200g smoked mackerel
2 tbsp chopped dill
150ml double cream
100ml fish stock
2 tbsp creamed horseradish

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.

Nutrition Facts : Calories 559 calories, Fat 42 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.47 milligram of sodium

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