The Crazy Kitchen: Smoked Mackerel Two Ways

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Saturday, 11 October 2014

Smoked Mackerel Two Ways

I've mentioned before on this blog about my lack of love for fish. I like a bit of chip shop fish but not much more than that, and for that reason the rest of the family don't eat it much either. I do love a challenge though, so when I was challenged to get the family eating more oily fish this month I was happy to give it a go. I promised myself that would also try eating it too, especially as I'm currently experiencing some joint problems and I'm hoping that the addition of some oily fish in my diet may help with this.

This week we have tried smoked mackerel two ways, first as a pate and second in wraps. The husband absolutely loved both, as did Hanna who has always liked her fish. Jack was willing to give it a try but couldn't quite make up his mind whether he liked it or not, and Sam (who used to love fish and seafood when he was a toddler) refused to try it and complained about the smell!

I surprised myself and loved it too, and will definitely be adding smoked mackerel to the shopping list again.

I adapted the recipes from the Fish is the Dish website here and here.

Smoked Mackerel & Chilli Pate - serves 2 as a lunch or 4 as a starter

100g smoked mackerel fillets
100g cream cheese
juice of 1 lemon
1/2 red chilli
  • Add all the ingredients to a food processor or blender and blend until smooth
  • Serve with crusty bread and green salad leaves
Smoked Mackerel & Chilli Pate


Smoked Mackerel Wraps - serves 2 

100g smoked mackerel fillets, shredded
1 spring onion, thinly sliced
strips of cucumber
2 tbsp natural yogurt
2 tortilla wraps
  • lay out the wraps and divide the mackerel between them
  • add the spring onion and cucumber on top, followed by the yogurt
  • Roll the wraps up and slice in half on a diagonal
Smoked Mackerel Wraps



this post has been commissioned by Fish is The Dish

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