I love smoked mackerel and eat it at home about once a week.
We usually have it as is with just some cracked black pepper or sometimes I buy those fillets with the dill.
Since we eat it so often I was thinking of branching out and trying some recipes using smoked mackerel as an ingredient.
I searched the boards and there wasn't much.
Does anyone have any good smoked mackerel recipes...of any sort, we aren't picky eaters!
I make salt herring Jamaican style and assume smoked mackerel would work as well;
saute garlic/onion/bell pepper/scotch bonnet in a bit of oil until soft, add mackerel and chopped tomatoes, simmer until almost dry. Add broth or water to "deglaze", simmer until desired consistency.
Use seasoning of your choice in the saute stage (rosemary or sage or thyme or curry, etc) to personalize.
I recently caught snippets of a smoked mackerel mornay dish being prepared on a TV cooking show here in Australia .. it sounded beautiful but I missed all the detail except that cream was involved. I love smoked mackerel too (& buy it vacuum sealed) and now want to try making a pasta sauce with it .. perhaps using some of the dill based 'pesto' I recently found on 'special' at my local supermarket. Any preparation suggestions would be welcome. Aussiebloke
Try searching mackerel rundown. This is a caribbean dish with coconut milk, it is almost like a curry in consistancy (no curry powder though). I have never come across smoked mackerel so I have never made this dish. But i have had it in Jamaica, very rich but goes well with starchy things
Have any of you ever had scrambled eggs with lox and onions? I just made a smoked mackerel sauteed onion scramble, and it was delicious - better than with lox and onions.
Also thinking of what to do with the rest of the package of smoked mackerel. I've got some leftover mashed potatoes in the fridge...mackerel cakes?
I'm another one who loves smoked mackerel but only have limited uses;
in salads with citrus vinagrette (lambs leaf or spinach - so good) I'm sure it would be good with grapefruit if I liked them!
Pate made by whizzing together with black papper (I tend to buy plain smoked mackerel as opposed to the pepper one) some double cream, melted butter and lemon juice. Yummy with thick cut granary bread.
Hash or potato type cakes. (Normally served with the same salad stuff as the smoked mackerel salad - as in, what happens when there are left over potatoes and smoked mackerel in the fridge!)
Jenna, I was just leafing through my copy of Claudia Roden's "Arabesque" and I noticed that she has a recipe called Smoked Mackerel with Walnut Sauce ("Taratorlu Uskumru"), which is, essentially, a Turkish tarator sauce that she uses on cold-smoked mackerel.
I was inspired by your post to pick up some smoked mackerel at the Big Carrot this morning. I love it, too, and somehow never think to buy it, even though it's loaded with Omega-3 oils.
Here's her recipe:
"This can be served as a first course or as a cold main course with pickles, sliced red onions, and a green salad. Cold-smoked mackerel is soft and moist and more of a delicacy than the hot-smoked variety. Hazelnuts, almonds, or pine nuts can be used as an alternative to walnuts for this classic sauce, which is called tarator. In that case, white bread should be used. The sauce can also be served with poached or grilled fish or with cold vegetables cooked in olive. oil.
For the Sauce
1 cup walnut halves
3 slices whole wheat bread, crusts removed
2 garlic cloves, crushed
6 tbsp extra virgin olive oil
3 tbsp white wine vinegar
2 cold-smoked mackerel
1 lemon, cut in quarters
Make the sauce first. Grind the walnuts in the food processor, then add the bread, previously soaked in water and squeezed dry, and the garlic, and blend together. Add the oil and vinegar, a little salt, and blend with just enough water (about 4 tablespoons) to produce a creamy consistency.
Skin and fillet the fish and serve with the sauce and lemon quarters.
mix it with some cream and cream cheese and make pate.
sautee with olive oil, tomatoes and garlic and serve over a curly pasta like cut fusilli
mix into scrambled eggs.
have it broiled on baguettes with mustard and sliced granny smith apples
incorporate it into a watercress and tangerine salad, with red onions, walnuts and a mustardy vinaigrette.