Salmon Smoked Mackerel Pie Recipes
SMOKED SPANISH MACKEREL DIP
A friend catches Spanish mackerel in South Florida and fillets it for us. He delivers it, and we spend the day smoking 10 pounds of fish. We vacuum pack what we don't need and freeze it for later. It keeps very well for months in a freezer. How long? We don't know, because we make this so often! Can't find smoked mackerel? There are YouTube videos to smoke your own! Serve with an assortment of crackers, toasts, celery, and carrots immediately.
Provided by Lorimccar
Categories Appetizers and Snacks Seafood
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place mackerel, mayonnaise, ketchup, chipotle pepper with 1 teaspoon adobo sauce, onion, cilantro paste, lemon juice, sea salt, and pepper into a food processor and process until thoroughly combined.
- Transfer mixture to a plastic container with a lid and refrigerate until thoroughly chilled, 1 to 2 hours. Serve.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 4.7 g, Cholesterol 57.8 mg, Fat 23.5 g, Fiber 0.8 g, Protein 15.6 g, SaturatedFat 2.7 g, Sodium 870.1 mg, Sugar 2.7 g
SALMON & SMOKED MACKEREL PIE
A luxurious fish pie with eggs and spinach, topped with crispy potatoes. You can use other types of fish, but I think salmon and smoked mackerel works well.
Provided by Amber.S
Categories Savory Pies
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 220ºC (Fan 200ºC).
- Put the spinach into a colander and pour over a kettle of boiling water, slowly to make it wilt.
- Put the potatoes in a large saucepan and cover with more boiling water, bring to the boil and cook until tender (roughly 10 mins). Drain.
- Once the spinach has cooled, squeeze out excess water, and line the base of a oven-proof pie dish.
- Push the spinach down in 4 evenly spaced places to create slight dips, and crack the eggs into these dips.
- Season with salt and pepper.
- Even cover with the mackerel and salmon.
- Spread over the creme fraiche with a knife and sprinkle with the lemon juice.
- Add 1tbsp of oil to the drained potatoes and roughly mash them.
- Spoon the crushed potatoes over the creme fraiche and drizzle over the remaining oil.
- Cook in the oven for 20-25 mins, you want the potatoes to turn crispy and golden and the sauce to bubble at the sides of the dish.
- Leave to stand for about 4 mins and then serve.
Nutrition Facts : Calories 697, Fat 44.8, SaturatedFat 17.1, Cholesterol 338.4, Sodium 238.9, Carbohydrate 41.3, Fiber 5.8, Sugar 3.2, Protein 33.5
BEAUTIFUL LAYERED SMOKED SALMON & MACKEREL PATE
This is a delicious pate made from two kinds of smoked salmon - both regular smoked & golden roast smoked salmon as well as smoked mackerel. It is really best if you make it the day before so that you can chill it properly & the flavours can meld nicely. Time to make doesn't include chilling time...
Provided by Um Safia
Categories European
Time 15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Line a 2lb loaf tin with clingfilm. Cover the base & sides of the tin (but not the ends) with the smoked salmon so that the pieces just about overlap.
- In a food processor, mix the roast salmon slices, tomato ketchup, dill & half of each of the following: butter, soft cheese, cayenne, lemon zest & lemon juice. Spoon into the tin, level the top & chill. (don't wash out the processor just yet!).
- Skin the smoked mackerel & carefully remove any bones with tweezers or your fingers. Whizz in the food processor with the horseradish & the other half of the butter, cream cheese, cayenne, lemon zest & lemon juice. Spoon over the top of the salmon pate & level the top. Fold over the overlapping salmon. Cover with clingfil & chill for at least 2 hours (but preferably overnight).
- To serve, carefully invert the tin onto a suitable plate & using a sharp knife (clean knife between each slice to get perfect neat slices) cut the pate into 10 slices.
- Serve each slice on a plate with a few salad leaves & a slice of toast cut into triangles along with a wedge or two of lemon.
Nutrition Facts : Calories 291.1, Fat 18.1, SaturatedFat 9.1, Cholesterol 58.6, Sodium 673.5, Carbohydrate 15.8, Fiber 3, Sugar 2, Protein 18.7
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