Peppered Mackerel Potato Bake Recipes

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PEPPERED MACKEREL & POTATO BAKE



Peppered mackerel & potato bake image

A comforting and rich supper dish of smoked fish with potatoes and cream - serve with crisp green salad leaves

Provided by Thane Prince

Categories     Supper

Time 1h45m

Number Of Ingredients 5

750g medium-sized waxy new potato , such as Charlotte
2 tbsp olive oil
1large onion , sliced
2large peppered smoked mackerel fillets, about 250g/9oz total weight
284ml carton double cream

Steps:

  • Preheat the oven to 190C/gas 5/fan 170C. 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.
  • 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. Top with the remaining potatoes and pour over the cream.
  • Cover with foil and bake for 30 minutes, then uncover and bake for a further 20-25 minutes, until the topping is a lovely golden brown.

Nutrition Facts : Calories 737 calories, Fat 60 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.31 milligram of sodium

SMOKED PEPPERED MACKEREL AND SOUR CREAM ON HOMEMADE POTATO CHIPS



Smoked Peppered Mackerel and Sour Cream on Homemade Potato Chips image

Categories     Dairy     Fish     Potato     Bake     Spring     Sour Cream     Gourmet

Yield Makes about 32 hors d'oeuvres

Number Of Ingredients 4

3 tablespoons vegetable oil
2 medium Yukon Gold or other boiling potatoes
3 tablespoons sour cream
an 8-ounce package smoked peppered mackerel

Steps:

  • Preheat oven to 375°F. and generously brush 2 large baking sheets with some oil.
  • With a mandoline or other hand-held slicer cut 1 potato crosswise into 1/8-inch-thick slices. Immediately arrange slices in one layer on 1 baking sheet and brush tops with some oil. Sprinkle slices with salt to taste. Bake slices in middle of oven until golden, 10 to 15 minutes, and with a metal spatula immediately transfer to a rack to cool completely. Make more chips with remaining potato. Potato chips may be made 3 days ahead and kept in an airtight container at room temperature. Top each potato chip with 1/4 teaspoon sour cream and a small piece of mackerel.

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