- Ingredients Information
- Nutrition Information
- Plain Mackerel Recipe
- Peppered Mackerel Recipe
- Lime, Chilli and Coriander Recipe
- Herb and Garlic Recipe
- Catchment Area
Handcut Scottish Mackerel delicately brined before being smoked over smouldering English Oak Wood.
Minimum weight 140g
Mackerel (Scomber Scombrus), Salt, Natural Oak Wood Smoke.
Mackerel (Scomber Scombrus), Salt, Cracked Black Pepper, Natural Oak Wood Smoke.
Lime, Chilli and Coriander:
Mackerel (Scomber Scombrus), Lime Juice, Lime Zest, Chilli Flakes, Red Pepper, Green Pepper, Coriander Powder, Natural Oak Wood Smoke.
Herb and Garlic:
Mackerel (Scomber Scombrus), Salt, Parsley, Red Peppers, Green Peppers, Garlic, Natural Oak Wood Smoke.
Lemon and Parsley:
Mackerel (Scomber Scombrus), Salt, Lemon Juice, Parsley, Natural Oak Wood Smoke.
|As a guide we recommend that this product provides||Per 100g|
of which saturates
of which sugars
Our smoked mackerel is ready to eat, simply remove from the fridge an hour before serving.
Keep refrigerated until date shown on pack. Suitable to freeze for upto 12 months.
Smoked Mackerel, Cauliflower and potato gratin
- 300g waxy potatoes, sliced
- 600g cauliflower florets
- 2 tbsp olive oil
- 50g plain flour
- 300ml semi-skimmed milk
- 30g mature cheddar
- 4tsp wholegrain mustard
- 2sliced spring onions
- 3 smoked mackerel fillets, skinned and flaked
- A large handful of breadcrumbs
1. Heat the oven to 180C/160C/gas 4.Bring a saucepan of salted water to the boil and add the potaoes. Put a steamer over the top with the cauliflower florets, cover and cook both for 5-7minutes until just tender. Drain and leave to cool.
2. Meanwhile, make a bechamel sauce: melt 2tbsp olive oil in a pan over a low heat, then stir in the plain flour. Fry for 2 minutes, stirring, then add milk, bit by bit, stirring until thick and smooth. Grate in half the cheddar.Stir the mustard and spring onions into the bechamel. Season generously.
3. Layer the potatoes, cauliflower and mackerel fillets in 2 litre ovenproof dish, then stir in the bechamel. Top with the reserved cheddar and a large handful of breadcrumbs, then bake for 20 minutes or until golden and bubbling
Click HERE to see the origional website.
Peppered Mackerel & Potato Bake
- 750g medium-sized waxy new potato, such as Charlotte
- 2tbsp olive oil
- 1 large onion, sliced
- 2 large peppered smoked mackerel fillets, about 250g total weight.
- 284ml carton double cream
1. Preheat the oven to 190C/gas 5/170C fan. 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.
2. 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 and pour over the cream.
3. Cover with foil and bake for 30 minutes, then uncover and bake for a futher 20-25minutes, until the topping is lovely golden brown.
Click HERE to see the origional recipe
Mackerel, sauteed potatoes and warm salsa
- 2 Fillets per Person Lime Chilli and Corriander Mackerel
- Baby new or charlotte potatoes (small)
- Olive oil frying
- 1x Onion
- 2x garlic cloves chopped finely
- 1 or 2 fresh chillis to taste
- Tin of plum tomatoes
- Maldon Salt
- Black pepper, coarsely ground
- Coriander, about a handful coarsely chopped
1. Start your Big Green Egg and set it up with the cast iron grid and the cast iron griddle at 180C(direct cooking).
2. Take your small potatoes, cut them in half, and add them to a pan. Cover with cold water and bring to the boil
3. When the potatoes ar almost cooked and only feel a tiny bit hard still when prodded with a knife, drain them and allow them to steam dry.
4. Once dry place on your preheated cast iron griddle on the flat side. Cover generously in olive oil.
5. When the potatoes are starting to take some colour, fry the onions and garlic in olive oil either on your hob or in a cast iron pan in your egg until they become translucent.
6. Add the chopped chilli to the onions and garlic and fry for a further 2 minutes
7. Add the chopped tomatoes to the onions, garlic and fry for a further 2minutes.
8. Turn the potatoes and season with a little Maldon salt.
9. Take the mackerel fillets and add them to the cast iron Griddle, skin side down. They will curl up a little.
10. Cook the mackerl without turning until nearly all of the flesh is cooked all the way through.
11. Turn the mackerle and cook on the flesh side for no more than 30 seconds before removing from the grill.
12. Take off the salsa, crush the whole tomatoes and season with salt and pepper. Add the juice of the lime and sprinkle with chopped coriander.
13. Plate up with your potatoes on the bottom, salsa over them and then the two fillets, side up, on top.
14. Drizzle the whole dish with olive oil.
Click HERE to see the origional website
Greek Salad with Mackerel
- 1 Herb and Garlic Mackerel
- 1 Head romaine hearts
- 1/2 medium red onion, finely sliced
- 1 small cucumber
- 1 medium tomato, or 6 cherry tomatoes
- 1 small bell pepper, any colour, thinly sliced
- 3/4 cup kalamata or mixed Greek olives
- 3/4 cup feta cheese
- 2-3 pepperonicini, optional
For the dressing
- 5tbsp extra virgin olive oil
- 1-1/2tbsp fresh lemon juice
- 1tbsp red wine vinigar
- 1 garlic clove, minced
- 1tsp dried herbs, such as oregano or thyme (double amount if fresh)
1. Toss together salad ingredients.
2. Whisk dressing ingredients until combined, then drizzle over salad
Click HERE to see the origional website
NW Atlantic FAO 27
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