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bought some smoked makerel fillets - now what?

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  • Aimee Mar 1, 2007 12:26 PM
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I'm not quite sure what to do with these but they looked interesting.

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  1. Are they the vacuum-packed type or the canned in olive oil type? If the former, try shredding and using as a bagel topping either alone or on top of cream cheese. I also like chunks on top of a salad of mesclun and blanched sugar snap peas tossed with lemony vinaigrette and dotted with oven-roasted cherry tomatoes (which is a recipe I'm sure I stole from somewhere but I no longer remember where). The canned in olive oil type I tried recently and for my taste they were too mild to bother with again.

    1 Reply
    1. re: GretchenS

      vacuum packed. I was thinking putting them on a bagel with cream cheese although the salad idea sounds good as well.

    2. I love lox and onion omelettes/scrambles, and used smoked mackerel in place of lox a few weeks ago. It was fabulous - even better than with lox.

      Just saute some sliced onion until the desired doneness, and add the beaten eggs that have been combined with chunks of mackerel. Make a scramble or an omelette, and enjoy.

      Smoked mackerel is also great in a salad and in a sandwich using pumpernickel bread, with tomatoes and onions.

      1. You can also make a spread (or dip, depending how much you thin it down) by mashing the fish up and mixing it with your choice of: cream cheese, sour cream, chopped onions or chives, black pepper, hot sauce, capers, horseradish, lemon juice. Choose any or all ingredients from the list, to taste.

        1. As is with hot rice.