30+ Delicious Smoked Mackerel and Potato Recipes You Need to Try

Are you ready to elevate your culinary repertoire with the irresistible combination of smoked mackerel and potatoes? These two ingredients create a delightful harmony of flavors and textures, perfect for a variety of dishes.

Smoked mackerel, with its rich, smoky essence, pairs wonderfully with the creamy, comforting nature of potatoes, making them an excellent duo for everything from salads to hearty bakes.

In this article, we’ll explore 30+ smoked mackerel and potato recipes that are not only delicious but also easy to prepare. Whether you’re looking for a quick weeknight dinner or a show-stopping dish for a gathering, there’s something here for everyone.

These recipes will inspire you to use smoked mackerel in new and exciting ways, showcasing its versatility and enhancing your meals.

Get ready to discover an array of comforting, flavorful dishes that will leave you and your loved ones wanting more!

30+ Delicious Smoked Mackerel and Potato Recipes You Need to Try

Incorporating smoked mackerel and potatoes into your meals opens up a world of culinary possibilities. With over 30 recipes to choose from, you can explore various cooking methods, flavors, and presentation styles that will impress your family and friends.

Whether you prefer the comforting warmth of a baked dish or the refreshing taste of a salad, the combination of these two ingredients offers endless opportunities for creativity in the kitchen.

So, roll up your sleeves and get ready to experiment! These smoked mackerel and potato recipes are sure to become favorites in your household, providing satisfying meals that are packed with flavor.

Don’t hesitate to make them your own by adding your favorite herbs and spices or adjusting the recipes to suit your taste.

Enjoy the process of cooking, and savor every delicious bite!

Smoked Mackerel and Potato Salad

This smoked mackerel and potato salad is a vibrant, hearty dish perfect for lunch or as a side at a summer barbecue.

The creamy dressing complements the rich flavor of the smoked mackerel, while fresh herbs and crunchy vegetables add brightness and texture.

Ingredients:

• 2 medium potatoes, peeled and diced
• 200g smoked mackerel, skin removed and flaked
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 2 cups mixed salad greens
• 2 tablespoons capers, drained
• 3 tablespoons olive oil
• 2 tablespoons Greek yogurt
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Boil the Potatoes: In a pot of salted water, boil the diced potatoes until tender, about 10-15 minutes. Drain and let cool slightly.
2. Prepare the Dressing: In a small bowl, whisk together the olive oil, Greek yogurt, lemon juice, salt, and pepper.
3. Combine Ingredients: In a large bowl, combine the cooled potatoes, smoked mackerel, red onion, cherry tomatoes, and capers. Drizzle the dressing over the salad and toss gently to combine.
4. Serve: Arrange the mixed salad greens on a serving platter and top with the mackerel and potato mixture. Garnish with fresh parsley before serving.

This smoked mackerel and potato salad is not just a meal; it’s a celebration of flavors and textures. The smoky richness of the mackerel perfectly balances the creaminess of the dressing and the freshness of the vegetables.

It can be served warm or cold, making it versatile for any occasion. This dish is a wonderful way to introduce the health benefits of oily fish into your diet while enjoying a satisfying meal.

Creamy Smoked Mackerel and Potato Bake

Indulge in this creamy smoked mackerel and potato bake, a comforting dish that’s perfect for chilly evenings.

Layers of tender potatoes and smoky fish are baked in a rich cream sauce, creating a warm, hearty meal that’s sure to please the whole family.

Ingredients:

• 4 medium potatoes, thinly sliced
• 200g smoked mackerel, skin removed and flaked
• 1 onion, finely chopped
• 2 cups heavy cream
• 1 cup grated cheddar cheese
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Fresh chives, chopped for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 180°C (350°F).
2. Prepare the Cream Sauce: In a bowl, mix the heavy cream, minced garlic, Dijon mustard, salt, and pepper.
3. Layer the Bake: In a greased baking dish, layer half of the sliced potatoes, followed by half of the smoked mackerel, and half of the chopped onion. Pour half of the cream mixture over this layer. Repeat the layering with the remaining potatoes, mackerel, onion, and cream.
4. Add Cheese: Sprinkle the grated cheddar cheese on top.
5. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
6. Serve: Garnish with fresh chives before serving.

This creamy smoked mackerel and potato bake is the epitome of comfort food. The melding of flavors from the smoky fish, creamy sauce, and tender potatoes creates a satisfying dish that warms the soul.

Not only is it delicious, but it also offers the health benefits of omega-3 fatty acids from the mackerel. This recipe is perfect for meal prepping; simply store leftovers in the fridge and reheat for a quick and tasty weeknight dinner.

Smoked Mackerel and Potato Cakes

These smoked mackerel and potato cakes are a delightful twist on traditional fish cakes. Crispy on the outside and tender on the inside, they make for a fantastic appetizer or a main dish served with a side salad or dipping sauce.

Ingredients:

• 300g smoked mackerel, skin removed and flaked
• 3 medium potatoes, boiled and mashed
• 1 small onion, finely chopped
• 1 egg, beaten
• 1 cup breadcrumbs
• 2 tablespoons fresh dill, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Mix Ingredients: In a large bowl, combine the mashed potatoes, smoked mackerel, chopped onion, beaten egg, dill, salt, and pepper. Mix until well combined.
2. Shape the Cakes: Form the mixture into patties of your desired size. Coat each patty in breadcrumbs, ensuring they are evenly covered.
3. Cook the Cakes: In a skillet, heat olive oil over medium heat. Fry the patties for 4-5 minutes on each side, or until golden brown and crispy.
4. Serve: Drain on paper towels and serve warm with a side of tartar sauce or a fresh salad.

Smoked mackerel and potato cakes are a delightful way to enjoy the flavors of smoked fish in a new form. These cakes are not only easy to make but also incredibly versatile; they can be served as a snack, appetizer, or main course.

The crispy exterior and soft, flavorful filling make for an irresistible bite. Plus, they can be easily frozen for a quick meal option later on, making them a convenient addition to your recipe collection.

Smoked Mackerel and Potato Hash

This smoked mackerel and potato hash is a hearty, flavorful dish perfect for breakfast or brunch. The combination of crispy potatoes, smoky fish, and vibrant vegetables makes for a satisfying meal that can be enjoyed any time of day.

Ingredients:

• 3 medium potatoes, peeled and diced
• 200g smoked mackerel, skin removed and flaked
• 1 bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 eggs (optional)
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Cook the Potatoes: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes and cook until golden brown and crispy, about 15-20 minutes. Stir occasionally to ensure even cooking.
2. Add Vegetables: Add the chopped onion, bell pepper, and minced garlic to the skillet. Cook until the vegetables are tender, about 5-7 minutes.
3. Incorporate Mackerel: Stir in the flaked smoked mackerel and season with salt and pepper. Cook for an additional 3-4 minutes until everything is heated through.
4. Cook Eggs (Optional): In a separate pan, cook the eggs to your liking (poached or fried) and set aside.
5. Serve: Divide the hash among plates, top with the cooked eggs (if using), and garnish with fresh parsley.

This smoked mackerel and potato hash is a delightful and satisfying way to start your day. The crispy potatoes combined with the smoky fish create a hearty dish that is rich in flavor and texture.

It’s versatile enough to be served for brunch, lunch, or dinner, and the addition of eggs makes it even more filling. Plus, it’s a great way to use up leftover potatoes and mackerel, making it a practical choice for any home cook.

Smoked Mackerel and Potato Soup

Warm up with this comforting smoked mackerel and potato soup, perfect for chilly days. The rich, smoky flavor of the fish combined with creamy potatoes creates a satisfying, nourishing bowl that’s easy to prepare and sure to please.

Ingredients:

• 200g smoked mackerel, skin removed and flaked
• 2 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or fish stock
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh chives, chopped for garnish

Instructions:

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Add Potatoes and Stock: Stir in the diced potatoes and pour in the vegetable or fish stock. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
3. Blend the Soup: Using an immersion blender, blend the soup until smooth (or transfer to a blender in batches).
4. Add Cream and Mackerel: Return the blended soup to the pot, add the heavy cream and flaked smoked mackerel, and stir gently to combine. Heat through and season with salt and pepper to taste.
5. Serve: Ladle the soup into bowls and garnish with fresh chives before serving.

This smoked mackerel and potato soup is a perfect comfort food that warms both body and soul. The smoky depth of flavor from the mackerel combined with the creaminess of the potatoes creates a rich and satisfying dish.

It’s an excellent way to incorporate more seafood into your diet while enjoying a hearty meal. This soup also keeps well in the refrigerator, making it ideal for meal prep or leftovers, ensuring you can enjoy a bowl of warmth whenever you need it.

Smoked Mackerel and Potato Frittata

This smoked mackerel and potato frittata is a versatile dish that’s perfect for any meal of the day. Packed with protein and flavor, it makes an excellent breakfast, brunch, or even a light dinner option, with its fluffy texture and rich taste.

Ingredients:

• 200g smoked mackerel, skin removed and flaked
• 4 medium potatoes, peeled and thinly sliced
• 6 eggs
• 1 onion, sliced
• 1 cup spinach (fresh or frozen)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 180°C (350°F).
2. Cook Potatoes: In an ovenproof skillet, heat olive oil over medium heat. Add the sliced potatoes and cook until golden and tender, about 15-20 minutes. Stir occasionally to prevent sticking.
3. Add Onion and Spinach: Once the potatoes are cooked, add the sliced onion and spinach to the skillet, cooking until the onion is softened and the spinach is wilted.
4. Prepare Egg Mixture: In a bowl, whisk the eggs with salt and pepper, then gently fold in the flaked smoked mackerel.
5. Combine and Bake: Pour the egg mixture over the potato and vegetable mixture in the skillet. Cook on the stovetop for about 5 minutes, then transfer to the oven and bake for 15-20 minutes, or until the frittata is set and lightly golden.
6. Serve: Let the frittata cool slightly before slicing. Garnish with fresh dill or parsley and serve warm or at room temperature.

This smoked mackerel and potato frittata is a delightful dish that showcases the versatility of smoked fish. Its fluffy texture and the combination of smoky flavors with tender potatoes make it an ideal meal for any occasion.

The frittata can be served hot or cold, making it perfect for picnics, brunches, or even a quick weeknight dinner. It’s also an excellent way to use leftover ingredients, and it stores well in the fridge, allowing for easy reheating throughout the week.

Enjoy this nourishing meal that’s sure to become a favorite in your home!

Smoked Mackerel and Potato Gratin

Indulge in this creamy smoked mackerel and potato gratin, a delightful dish that combines layers of tender potatoes with smoky fish in a cheesy béchamel sauce. It’s a comforting and elegant meal that can impress at dinner parties or family gatherings.

Ingredients:

• 3 medium potatoes, peeled and thinly sliced
• 200g smoked mackerel, skin removed and flaked
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup grated Gruyère cheese (or cheddar)
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 190°C (375°F).
2. Make the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk, cooking until the sauce thickens, about 5 minutes. Remove from heat and stir in the grated cheese, Dijon mustard, salt, and pepper until smooth.
3. Layer the Gratin: In a greased baking dish, layer half of the sliced potatoes, followed by half of the flaked smoked mackerel. Pour half of the béchamel sauce over this layer. Repeat the layers with the remaining potatoes, mackerel, and sauce.
4. Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
5. Serve: Let the gratin sit for a few minutes before serving. Garnish with fresh thyme.

This smoked mackerel and potato gratin is a luxurious dish that combines the richness of creamy sauce with the deep flavors of smoked fish. It’s a wonderful way to elevate a classic comfort food into something truly special.

Perfect for gatherings or cozy family dinners, this gratin can be prepared ahead of time and reheated, making it both practical and delicious. The blend of flavors will leave your guests impressed and asking for seconds!

Smoked Mackerel and Potato Cakes with Lemon-Dill Sauce

These smoked mackerel and potato cakes are a delicious, crispy treat served with a zesty lemon-dill sauce. Perfect as a light meal or appetizer, they bring together the smoky flavor of the fish and the comfort of potatoes in a fun, bite-sized form.

Ingredients:

• 300g smoked mackerel, skin removed and flaked
• 4 medium potatoes, boiled and mashed
• 1 small onion, finely chopped
• 1 tablespoon capers, chopped
• 1 egg, beaten
• 1 cup breadcrumbs
• Oil for frying
• Salt and pepper to taste

For the Lemon-Dill Sauce:

• 1 cup Greek yogurt
• 1 tablespoon fresh dill, chopped
• Zest and juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Prepare the Sauce: In a bowl, combine Greek yogurt, fresh dill, lemon zest, lemon juice, salt, and pepper. Mix well and set aside in the fridge to chill.
2. Mix Ingredients: In a large bowl, combine the mashed potatoes, flaked smoked mackerel, chopped onion, capers, and beaten egg. Season with salt and pepper, mixing until well combined.
3. Shape the Cakes: Form the mixture into patties and coat each patty in breadcrumbs.
4. Fry the Cakes: In a skillet, heat oil over medium heat. Fry the patties for 4-5 minutes on each side until golden brown and crispy. Drain on paper towels.
5. Serve: Serve the potato cakes warm, accompanied by the lemon-dill sauce for dipping.

These smoked mackerel and potato cakes are a delightful way to enjoy the flavors of smoked fish in a fun and crispy form. The addition of the zesty lemon-dill sauce elevates the dish, making it refreshing and perfect for any occasion.

Whether served as an appetizer or a light meal, these cakes are sure to impress. They can also be made ahead of time and reheated, making them a convenient option for entertaining guests or enjoying a tasty weeknight dinner.

Smoked Mackerel and Potato Tacos

Take your taco night to the next level with these smoked mackerel and potato tacos. This innovative twist on traditional tacos combines smoky fish with seasoned potatoes and fresh toppings, resulting in a delicious and satisfying meal.

Ingredients:

• 200g smoked mackerel, skin removed and flaked
• 2 medium potatoes, peeled and diced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• Corn or flour tortillas
• Toppings: diced avocado, chopped cilantro, lime wedges, diced tomatoes, and sour cream

Instructions:

1. Cook the Potatoes: In a pot of boiling salted water, cook the diced potatoes until tender, about 10-12 minutes. Drain and set aside.
2. Season and Sauté: In a skillet, heat olive oil over medium heat. Add the cooked potatoes, smoked paprika, cumin, salt, and pepper. Cook until the potatoes are slightly crispy, about 5-7 minutes.
3. Add Mackerel: Gently fold in the flaked smoked mackerel and cook for another 2-3 minutes until heated through.
4. Warm Tortillas: In a separate skillet, warm the tortillas until pliable.
5. Assemble Tacos: Fill each tortilla with the smoked mackerel and potato mixture, then top with avocado, cilantro, diced tomatoes, and a dollop of sour cream. Serve with lime wedges on the side.

These smoked mackerel and potato tacos are a fun and flavorful twist on a classic dish. The combination of smoky fish with seasoned potatoes offers a unique taste that will surprise and delight your taste buds.

They are not only delicious but also customizable with your favorite toppings, making them perfect for family dinners or casual get-togethers.

Quick to prepare, these tacos are a fantastic way to enjoy the health benefits of smoked mackerel while indulging in a satisfying and modern meal.

Smoked Mackerel and Potato Salad

This smoked mackerel and potato salad is a light yet hearty dish perfect for picnics, potlucks, or a quick lunch. The combination of tender potatoes, smoky fish, and a tangy dressing creates a refreshing meal that is both nutritious and satisfying.

Ingredients:

• 400g baby potatoes, halved
• 200g smoked mackerel, skin removed and flaked
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons capers, rinsed
• 2 tablespoons fresh dill, chopped
• 3 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the Potatoes: In a pot of salted boiling water, cook the baby potatoes until tender, about 15-20 minutes. Drain and allow to cool slightly.
2. Prepare the Dressing: In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper until emulsified.
3. Combine Ingredients: In a large bowl, combine the cooked potatoes, flaked smoked mackerel, chopped red onion, cherry tomatoes, capers, and fresh dill.
4. Add Dressing: Drizzle the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
5. Serve: Serve the salad warm or chilled, garnished with additional dill if desired.

This smoked mackerel and potato salad is a vibrant and flavorful dish that celebrates the best of both ingredients. It’s an excellent option for outdoor gatherings or as a refreshing lunch at home.

The tangy dressing and fresh herbs complement the smoky fish beautifully, creating a satisfying meal that can be enjoyed on its own or as a side.

Plus, it’s easy to make in advance, allowing the flavors to meld together, making it even more delicious when served the next day.

Smoked Mackerel and Potato Curry

Experience a new flavor sensation with this smoked mackerel and potato curry. This dish combines the rich smokiness of mackerel with aromatic spices and creamy coconut milk for a unique, satisfying meal that’s sure to warm your heart.

Ingredients:

• 200g smoked mackerel, skin removed and flaked
• 2 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry powder
• 1 can (400ml) coconut milk
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Sauté Aromatics: In a large pot, heat vegetable oil over medium heat. Add the chopped onion, garlic, and ginger, cooking until the onion is translucent, about 5 minutes.
2. Add Spices: Stir in the curry powder and cook for an additional minute until fragrant.
3. Cook Potatoes: Add the diced potatoes and coconut milk to the pot. Bring to a simmer, cover, and cook for about 15-20 minutes, or until the potatoes are tender.
4. Add Mackerel: Gently fold in the flaked smoked mackerel, cooking for another 5 minutes until heated through. Season with salt and pepper to taste.
5. Serve: Ladle the curry into bowls, garnishing with fresh cilantro. Serve with rice or naan for a complete meal.

This smoked mackerel and potato curry is a delightful fusion of flavors and textures. The smokiness of the mackerel pairs beautifully with the creaminess of the coconut milk and the warmth of the spices, making it a comforting dish perfect for any day of the week.

It’s an innovative way to use smoked fish and adds a unique twist to traditional curry recipes. Enjoy this dish with a side of rice or naan, and you’ll have a wholesome meal that is both nourishing and satisfying.

Smoked Mackerel and Potato Baked Pie

This smoked mackerel and potato baked pie is a delightful dish that brings together the rich flavors of smoked fish and creamy potatoes encased in a flaky pastry.

Perfect for a family dinner or special occasion, this pie is both comforting and impressive.

Ingredients:

• 300g smoked mackerel, skin removed and flaked
• 4 medium potatoes, peeled and diced
• 1 onion, finely chopped
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon lemon juice
• 1 sheet puff pastry (store-bought)
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat Oven: Preheat your oven to 200°C (400°F).
2. Cook Potatoes: Boil the diced potatoes in salted water until tender, about 15 minutes. Drain and set aside.
3. Sauté Onion: In a skillet, cook the chopped onion in a little oil until softened, about 5 minutes.
4. Combine Ingredients: In a large bowl, combine the cooked potatoes, flaked smoked mackerel, sautéed onion, heavy cream, parsley, lemon juice, salt, and pepper. Mix gently to combine.
5. Assemble the Pie: Roll out the puff pastry and line a pie dish. Pour the mackerel and potato mixture into the pastry. Cover with another sheet of puff pastry, sealing the edges and making slits for steam to escape. Brush the top with the beaten egg.
6. Bake: Bake for 25-30 minutes, or until the pastry is golden brown and flaky.
7. Serve: Allow the pie to cool slightly before slicing. Serve warm with a side salad.

This smoked mackerel and potato baked pie is a fantastic comfort food option that combines hearty ingredients into a deliciously satisfying dish. The combination of flaky pastry and creamy filling makes for a truly indulgent meal that can impress at any gathering.

It’s a great way to showcase the smoky flavor of the mackerel while also providing a filling and flavorful dish. Perfect for both special occasions and weeknight dinners, this pie is sure to become a family favorite!

Smoked Mackerel and Potato Soup

Warm up with this comforting smoked mackerel and potato soup, which is hearty and full of flavor. The rich, smoky taste of the mackerel paired with tender potatoes creates a delightful dish perfect for chilly evenings or a cozy lunch.

Ingredients:

• 200g smoked mackerel, skin removed and flaked
• 3 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or fish stock
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped (optional)
• Salt and pepper to taste

Instructions:

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent, about 5 minutes.
2. Add Potatoes and Stock: Stir in the diced potatoes and pour in the stock. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
3. Blend the Soup: Using an immersion blender, blend the soup until smooth, or carefully transfer to a blender and blend in batches.
4. Add Mackerel and Cream: Return the blended soup to the pot and stir in the flaked smoked mackerel and heavy cream. Heat through for another 5 minutes.
5. Season and Serve: Season with salt, pepper, and fresh dill (if using). Serve hot with crusty bread on the side.

This smoked mackerel and potato soup is a delightful dish that combines the warmth of a classic soup with the unique flavors of smoked fish. Its creamy texture and rich taste make it incredibly comforting, perfect for those colder days when you need a little extra warmth.

Plus, it’s simple to make, requiring only a few ingredients, yet it delivers a complex flavor profile that is sure to impress. Serve it with a slice of crusty bread, and you have a complete meal that will leave you feeling satisfied and cozy.

Smoked Mackerel and Potato Frittata

This smoked mackerel and potato frittata is a versatile dish that’s perfect for breakfast, brunch, or even a light dinner. Packed with protein and flavor, it’s a great way to enjoy smoked fish alongside hearty potatoes in a simple, one-pan recipe.

Ingredients:

• 200g smoked mackerel, skin removed and flaked
• 4 medium potatoes, peeled and thinly sliced
• 6 large eggs
• 1/2 cup milk
• 1 small onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste

Instructions:

1. Preheat Oven: Preheat your oven to 180°C (350°F).
2. Sauté Potatoes and Onion: In an oven-safe skillet, heat olive oil over medium heat. Add the sliced potatoes and chopped onion, cooking until the potatoes are tender and golden, about 15 minutes.
3. Mix Eggs: In a bowl, whisk together the eggs, milk, thyme, salt, and pepper until well combined.
4. Add Mackerel and Pour Egg Mixture: Gently fold in the flaked smoked mackerel with the sautéed potatoes and onion in the skillet. Pour the egg mixture over the top, ensuring everything is evenly distributed.
5. Bake the Frittata: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and lightly golden on top.
6. Serve: Allow to cool slightly before slicing. Serve warm or at room temperature with a side salad.

This smoked mackerel and potato frittata is not only delicious but also incredibly easy to prepare. It’s a fantastic way to incorporate smoked fish into your meals while enjoying the comforting texture of potatoes and eggs.

Perfect for any time of day, this frittata can be served warm or cold, making it an ideal dish for brunches, picnics, or weeknight dinners.

The combination of flavors and textures ensures that each bite is satisfying and enjoyable, making it a sure hit for the whole family.

Smoked Mackerel and Potato Bake with Cheese

This smoked mackerel and potato bake with cheese is a rich, comforting dish that’s perfect for a cozy dinner. The layers of tender potatoes, smoky fish, and gooey cheese create a satisfying meal that’s sure to please everyone at the table.

Ingredients:

• 300g smoked mackerel, skin removed and flaked
• 4 medium potatoes, peeled and thinly sliced
• 1 cup grated cheddar cheese (or your favorite cheese)
• 1 cup heavy cream
• 1 onion, thinly sliced
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 190°C (375°F).
2. Sauté Onions: In a skillet, melt butter over medium heat. Add the sliced onion and cook until soft and golden, about 5-7 minutes.
3. Layer Ingredients: In a greased baking dish, layer half of the sliced potatoes, followed by the sautéed onions and half of the flaked smoked mackerel. Sprinkle half of the grated cheese on top. Repeat the layers with the remaining potatoes, mackerel, and cheese.
4. Pour Cream: Pour the heavy cream evenly over the layered ingredients, ensuring the potatoes are well covered.
5. Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
6. Serve: Allow to cool for a few minutes before serving, garnished with fresh parsley.

This smoked mackerel and potato bake with cheese is a true comfort food classic that brings together the flavors of smoky fish, creamy potatoes, and melty cheese in a deliciously satisfying way. It’s an ideal dish for family gatherings, where everyone can enjoy a hearty meal in one dish.

The layers of flavor and texture make each bite a delightful experience. Serve this bake with a side of green vegetables or a simple salad for a complete meal that everyone will love.

Enjoy this recipe for a delicious twist on traditional potato bakes!

Note: More recipes are coming soon!