Smoked Mackerel Fillets

Hand cut Scottish Mackerel delicately brined before being smoked over smouldering English Oak Wood.

Minimum weight 140g

Plain Mackerel:

Mackerel (Scomber Scombrus), Salt, Natural Oak Wood Smoke.

ALLERGENS: FISH

Peppered Mackerel:

Mackerel (Scomber Scombrus), Salt, Cracked Black Pepper, Natural Oak Wood Smoke.    

ALLERGENS: FISH

Lime, Chilli and Coriander:

Mackerel (Scomber Scombrus), Salt, Lime Juice, Lime Zest, Chilli Flakes, Red Pepper, Green Pepper, Coriander Powder, Natural Oak Wood Smoke.

ALLERGENS: FISH

Herb and Garlic:

Mackerel (Scomber Scombrus), Salt, Parsley, Red Peppers, Green Peppers, Garlic, Natural Oak Wood Smoke.

ALLERGENS: FISH

Lemon and Parsley:

Mackerel (Scomber Scombrus), Salt, Lemon Juice, Parsley, Natural Oak Wood Smoke.

ALLERGENS: FISH

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 up to 12 months.

Spiced Rice with Kippers & Poached Eggs

Ingredients :

• 2 kippers
• 2tsp whole coriander seeds
• 2tsp whole cumin seeds
• 1/2tsp black peppercorns
• seeds from 2-3 cardamom pods
• a good pinch of saffron threads or 1/4tsp turmeric
• 1 dried red chilli or 1tsp crushed chilli flakes
• 2tbsp olive oil
• 50g butter
• 1 medium onion, chopped
• 225g basmati rice
• 600ml fish stock or water
• 1-2tbsp chopped fresh coriander
• 4 eggs

1. Put the kippers in a pan, cover them with hot water and simmer for 2 minutes. Turn off the heat, coer the pan and leave the kippers in the hot water while you start the rice.

2. Crush the spices and chilli using mortar and pestle. Heat the oil and butter in a large deep frying pan and cook for 2-3minutes, stirring occasionally, then add the crushed spices and cook for another 2-3 minutes.

3. Pour in the stock or water and bring to the boil, then cover and simmer for 10 minutes until the rice is tender. There still needs to be a little moisture in the pan, so if it is dry, add more liquid and continue to cook. Taste and season.

4. Flake the fish, removing all the skin and bones. gently fold the fish and coriander into the rice, then cover and cook over a low heat for 3-4 minute. At the same time, poach the eggs for about 2-4 minutes until the whites are just cooked but the yolks are soft. On a plate, lay the eggs on the rice and finish with a grind of black pepper.

Click HERE to see the original website

Peppered Mackerel & Potato Bake

Ingredients :

• 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

Method

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 further 20-25minutes, until the topping is lovely golden brown.

Click HERE to see the original recipe

Mackerel, sautéed potatoes and warm salsa

Ingredients :

• 2 Fillets per Person Lime Chilli and Coriander Mackerel
• Baby new or charlotte potatoes (small)
• Olive oil frying
• 1x Onion
• 2x garlic cloves chopped finely
• 1 or 2 fresh chilli's to taste
• Tin of plum tomatoes
• Maldon Salt
• Black pepper, coarsely ground
• Coriander, about a handful coarsely chopped

Method

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 are 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 mackerel without turning until nearly all of the flesh is cooked all the way through.

11. Turn the mackerel 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 original website

Greek Salad with Mackerel

Ingredients :

• 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 vinegar
• 1 garlic clove, minced
• 1tsp dried herbs, such as oregano or thyme (double amount if fresh)

Method

1. Toss together salad ingredients.

2. Whisk dressing ingredients until combined, then drizzle over salad

Click HERE to see the original website

NW Atlantic FAO 27