In order to create the lunch that I wrote about in my previous post I went shopping and spent the best part of an hour trying to find herring fillet. Eventually, I had to give up and chose mackerel instead, unsmoked, as I was going to do that myself. When I got home I decided to double check the recipe and discovered that it was mackerel I was supposed to be using anyway. Considering the grumpy mood I was in it didn’t help – I’ve always prided myself on being able to memorize my shopping lists – is this a sign of deep middle age, that I need to list all the lists that I need to make? Depressing.
Anyway, I digress.
It’s been ages since I used my smoker, and the mackerel, smoked for half an hour over oak chips, was gorgeous – I could have quite happily just eaten it on it’s own. Anyway, here is the recipe, fully credited to Nigel Slater, and it made a very generous lunch. I should have been sociable and invited someone over but …
Smoked Mackerel On Toast
200g smoked mackerel
3 tbsps grated Parmesan plus a little extra
3 tbsps double cream plus a little extra
2 slices decent bread
Put the mackerel in dish and flake with a fork. Add the Parmesan, double cream, chives and a grind of black pepper and mix.
Lightly toast the bread on both sides. Pile on the mackerel mix, add a little more Parmesan on top and a little bit more cream. Put back under the grill for a few minutes until the Parmesan is melted.
Enjoy, with the obligatory glass of white wine!
- Holy Mackerel Batman! It’s Nigel’s Smoked Mackerel Sandwich! (leavenedheaven.wordpress.com)
- Smoked mackerel and oat fishcakes with horseradish mayonnaise recipe (telegraph.co.uk)
- Mackerel: The Ethically Correct Fish (ecosalon.com)
- My favourite smoked fish salad (nami-nami.blogspot.com)