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Smoked Mackerel

Hello all,

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!

Jenna

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  1. Well, there's Finnian Haddie -- a very traditional dish for smoked fish. It's intended for smoked haddock (thus "Haddie"), but I'd imagine that smoked mackerel would be good as well. Mackerel's oily nature seems like it would be a natural in this strongly flavored dish.

    1. 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.

      1. where do you buy your smoked mackerel? I see you live in a metro area....

        1 Reply
        1. re: toodie jane

          I buy it from different places depending on where I happen to be...most frequently is Mendel's in Kensington Market, any of the fish shops in St. Lawerence Market, or Domminion carries it as well.

          Are you looking for somewhere in TO?

        2. meant: what kind of place....supermarket, specialty store, fishmonger, etc. Never have seen smoked mackerel in my neck of the woods. Coastal California, non-metro.

          5 Replies
          1. re: toodie jane

            Hello,

            That is too bad because it is delicious and very good for you as it is loaded with essential polyunsaturated fatty acids.

            Maybe try ordering on line? It is preserved like smoked salmon and usually comes in vacuum sealed packs so would be fine for transport.

            Jenna

            1. re: toodie jane

              whole foods and sometimes trader joe's have it.

              1. re: hotoynoodle

                is this a canned product, or vac sealed or frozen? We have TJ's but not WF.

                1. re: toodie jane

                  vaccuum sealed. you'll find it right near the smoked salmon. they often have smoked trout too which is also yummy.

              2. re: toodie jane

                If you live in LA area: "Tashkent", on Laurel Canyon Blvd., just north of Riverside, just before Chandler, on E side of street. in Valley Village (Studio City?). Cute little Russian market/deli. They have whole fish on the counter by the register.
                Enjoy!

              3. I made a smoked fish stew using a can of kippers once and it turned out very tasty. Basically it was just the same recipe as Manhatten style clam chowder, but used the smoked fish instead of clams.

                1. Makes a nice simple hash, with chopped potatoes and onion. Add the fish late in the process, you don't want to really cook it.

                  1. 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.

                    Serves 4
                    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
                    salt

                    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.

                    1 Reply
                    1. re: FlavoursGal

                      Wow! That sounds great!

                      I love the Big Carrot! I am too west of there but make the trip on my bike in the summer time once in a while.

                      I will definately try this recipe...thanks a lot for posting it!

                      Jenna

                    2. 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!)

                      1. Great, someone who likes fish like I do,Try lite cream cheese w/chopped green onions and dash lemon juice mix w/ fish works well w/ canned salmon too,serve on crackers.

                        1. 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?

                          1. 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

                            1. Anne Lindsay has a smoked trout dip with light yogourt, light sour cream, horseradish, lemon juice, s+p, and some green onion that is lovely and good for you! I think it's in her Lighthearted Everyday Cooking.

                              1 Reply
                              1. re: AmandaEd

                                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

                              2. This is years after your post, but to anyone looking, Rick Bayless has a wonderful smoked fish and poblano recipe that would be great made with mackerel.

                                http://www.fronterafiesta.com/cook/sa...

                                1. 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.