Smoked mackerel/Kippers ideas...

foxgloves

There's a nice recipe in one of the Patrick Holford Fatburner books. You get some couscous going in a bowl of boiling water and get the smoked mackerel heating up in foil in the oven, then while that's happening, you make a sauce from sauteeing onions, peppers & sometimes I put courgette in, add chopped tinned tomoatoes and chilli powder or flakes, then serve the mackerel on the couscous topped with the chilli sauce. It's nice and it's filling. We used to make this a lot and discovered that it was quite a bit cheaper to ask at the fish counter for however many smoked mackerel you need, rather than buy the equivalent amount in one of those vacuum packs. Always seems daft to me, when this happens as we are paying more to have some plastic packaging that we throw away!

carlamagee

no recipe. but we serve either with salad, or my favourite is with baby boiled potatoes and green beans. yum.

sassyblue

I also serve them with salad, and a dressing made with horseradish sauce and creme fraiche, lush!

I got a recipe from a magazine recently which mixed them flaked with pasta and a sauce made from creme fraiche, egg yolk, mustard and a parmesan topping.

Going to have a go at the couscous recipes thanks

Primrose

We often eat chopped kippers in a warm Scandinavian salad consisting of warm chopped potatoes, warm freshly cooked beetroot and chopped red onion mixed together with mayonnaise into which a little chopped dill has been added. You can buy frozen cubes of dill in packs from good supermarkets. One of these mixed in with the mayonnaise really adds to the flavour. You could use smoked mackerel or even anchovies in the same way.

newlywed

Primrose - that warm salad sounds lovely!!!

Thanks everyone for some great ideas.

Risotto and kedgeree sounds good too but OH is funny about carbs in the evening - I get away with potatoes sometimes though - so jackets might be an option, or the cous cous options he would go for.

To be honest OH prefers smoked mackerel, I prefer kippers as I find them not quite so rich.


thriftlady - what would you put in with a hash for it? I used to do corned beef hash with potato, onion and baked beans (which I can't see would go )

thriftlady_2

newlywed wrote: »

thriftlady - what would you put in with a hash for it? I used to do corned beef hash with potato, onion and baked beans (which I can't see would go )

I'd just use potatoes and onions and substitiute the corned beef with mackerel;) Butternut squash might work well as it is on the sweet side. Stir in some horseradish sauce or mustard.

I make hashes a lot. Last night we had on made of potato, butternut squash, onion, chorizo, bacon and peppers. It was delicious.

newlywed

Thanks thriftlady - just bought some chorizo after spotting a mackerel and chorizo recipe on good food website - will have some left and OH likes chorizo so will keep that hash idea in mind.

Primrose

Hot kipper butties are a nice alternative to bacon sarnies, and a quick healthy way of getting your smoked fish portion, especially when served with really good wholegrain brown bread.

Stephen_Leak

newlywed wrote: »

Hmmm never thought of adding it to fish pie usually have salmon, smoked haddock and white fish - sometimes prawns - sometimes a tiny bit of smoked salmon.

Within reason, you can have what you like in a fish pie, but I always recommended some smoked fish to add to the taste.

It wasn't until I caught one of the chefs on some cookery program my Mum had on when I got home from work saying about using kippers, that it dawned that the humble kipper is a smoked herring.

And they're cheap, too. I have a 200g pack (it looks like 3 fillets), reduced from 78p to 58p, in the freezer.

Fruball

Just found this thread after realising that our fish intake is low and that low omega 3 has been associated with depression so, with SAD season starting I thought I would bump it up and hopefully get some more recipes too

I made smoked mackerel pate with 2 fillets, dollop of Mr T Value soft cheese (like philly), lemon juice, S&P - Didn't use anything more than my fingers to pick over the fish in case of bones, and a fork to mix and break up the fish to a paste. It is gorgeous and my DD (4yrs) absolutely loved it on the melba toasts I made to go with them!

In fact, once we had finished (but before I had put the rest in the fridge) DD came into the lounge and said, "Mummy, I don't have anything in my mouth" .... Not easily fooled, I realised that she had been in the kitchen and eaten the whole lot of what was left!!! hahaha :rotfl:

(melba toast is so easy to make... toast slices of bread in the toaster, leave for a minute or two to cool, cut crusts off, then slice thru the middle of the slice to make 2 super thin pieces, cut in half to make trianges and pop under the grill. The kids were well impressed!!)