mackerel Recipes
MASALA MACKEREL
The strong flavour of mackerel can handle some spice, so we’ve paired it with aromatic cumin, coriander and fennel, fiery ginger and tangy pickled onions.
Servings 4 people
Calories 783kcal
Ingredients
- 4 mackerel fillets
- drizzle of rapeseed oil, vegetable oil or sunflower oil
- rice, to serve (optional)
- 1 tsp cumin seeds
- ½ tsp coriander seeds
- ½ tsp fennel seeds
- 2 tsp garam masala
- 1 roasted red pepper, from a jar
- 2 garlic cloves
- thumb-sized piece ginger, peeled and roughly chopped
- 1 small onion, halved
- 1 tbsp tomato purée
- 2 tbsp desiccated coconut
For the green yogurt
- 250g pot natural yogurt
- small bunch coriander, plus a few leaves to serve
- 2 limes, 1 zested, ½ juiced, 1 cut into wedges to serve
- 1 tsp sugar
- 2 spring onions
For the pickled onions
- 1 red onion, thinly sliced
- ½ lime, juiced
- ½ tsp sugar
Instructions
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First make the masala paste. Tip the seeds into a dry frying pan, toast for 1-2 mins until aromatic, then tip into the small bowl of a food processor. Add the remaining paste ingredients, season with salt and whizz until everything is finely chopped and well combined. Add a splash of water and combine well.
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Slash each mackerel a few times on each side. Rub the paste all over each fish, making sure you get into the slashes. Cover with cling film and chill for 1 hr, or overnight if you like.
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For the yogurt, combine the ingredients in the small bowl of your food processor, season well and chill until ready to serve. Put the ingredients for the pickled onions in a bowl. Massage the lime juice and sugar into the onion rings for 1-2 mins, then cover and set aside at room temperature to pickle for 30 mins, or overnight if you prefer.
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If serving with rice, make sure you have this on the go. Heat the grill to high. Put the mackerel on a baking tray lined with foil. Drizzle with a little oil and grill for 5-6 mins each side, or until the flesh is cooked through – it should easily slide away from the bones when pushed with a knife.
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To serve, arrange the fish on a platter. If the yogurt has thickened, loosen it with a drizzle of water – it should be like single cream. Drizzle it over the fish, then top with pickled onions, coriander leaves and lime wedges. Serve the rice on the side, with extra green yogurt sauce.
WARM MACKEREL & BEETROOT SALAD
A simple but flavoursome salad that's easily made for two or more people.
Servings 4 people
Calories 645kcal
Ingredients
- 450g new potato, cut into bite-size pieces
- 3 smoked mackerel fillets, skinned
- 250g cooked beetroot
- 100g bag mixed salad leaves
- 2 sticks of celery
- 50g walnut pieces
For the dressing
- 6 tbsp good-quality salad dressing
- 2 tsp creamed horseradish sauce
Instructions
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Boil the potatoes for 12-15 mins until just tender. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks.
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Drain the potatoes and cool slightly. Mix the salad dressing and horseradish sauce together in a salad bowl and season. Tip in the potatoes – they should still be warm.
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Add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently. Serve with crusty bread.
POSH MACKEREL ON TOAST
Push the boat with these posh sardines with toast recipe for when you are wanting to impress!
Servings 1 people
Calories 579kcal
Ingredients
- 3 mackerel, cleaned and gutted
- 1 tbsp olive oil, plus extra for brushing
- 1 clove garlic, roughly chopped
- 1 small red or green chilli, deseeded and roughly chopped
- handful fresh herbs, e.g. parsley, chopped
- 3 slices sourdough bread, toasted
- lemon wedge, to serve
- black pepper
Instructions
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Gently heat the oil in a non-stick frying pan and add the garlic, chilli and herbs. Fry for a few minutes.
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Preheat the grill too high. Brush the sardines with a little oil and place under the grill. Cook for a few minutes on each side until cooked through.
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Top the sourdough toast with the sardines then spoon over the gar