30+ Delicious Smoked Mackerel Recipes You’ll Love

Smoked mackerel is a versatile and nutritious ingredient that can elevate a wide range of dishes, from salads and pastas to spreads and main courses.

With its rich flavor and healthy omega-3 fatty acids, it’s no wonder that this delectable fish has become a staple in many kitchens.

Whether you’re looking for quick and easy meals or sophisticated dishes to impress your guests, we’ve curated an exciting collection of 30+ smoked mackerel recipes that cater to every taste and occasion.

In this article, we will explore innovative ways to incorporate smoked mackerel into your meals, showcasing its deliciousness and versatility.

Get ready to dive into a world of flavors that will inspire your cooking!

30+ Delicious Smoked Mackerel Recipes You’ll Love

With these 30+ smoked mackerel recipes at your fingertips, you’ll never run out of delicious ideas to incorporate this nutritious fish into your meals.

Whether you’re preparing a casual family dinner, hosting a gathering, or simply looking for quick lunch options, smoked mackerel is an excellent choice that adds depth and flavor to any dish.

Experiment with different flavors, textures, and ingredients to discover your favorites. From hearty salads and creamy pasta bakes to elegant appetizers and comforting main courses, there’s something for everyone in this collection.

So grab your favorite recipes and get ready to enjoy the delightful taste of smoked mackerel!

Smoked Mackerel Pâté with Cream Cheese and Herbs

This smoked mackerel pâté is a creamy and flavorful spread that combines the rich taste of smoked fish with tangy cream cheese and fresh herbs.

It’s perfect as an appetizer for gatherings, served with crackers or crusty bread, and can be prepared in just a few minutes.

The combination of flavors is sure to impress your guests, making it an ideal addition to any entertaining menu.

Ingredients:

• 200g smoked mackerel fillets, skin removed
• 150g cream cheese, softened
• 2 tablespoons Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
• 1 tablespoon chives, chopped
• Salt and pepper to taste
• Lemon wedges and additional herbs for garnish

Instructions:

1. Prepare the Fish: In a mixing bowl, flake the smoked mackerel into small pieces, ensuring there are no bones.
2. Mix the Ingredients: Add the cream cheese, Greek yogurt, lemon juice, dill, and chives to the bowl. Mix everything together until well combined. You can use a fork for a chunkier texture or a food processor for a smoother consistency.
3. Season: Taste the pâté and add salt and pepper as needed. Adjust the lemon juice for acidity based on your preference.
4. Chill: Transfer the pâté to a serving dish, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve: Garnish with lemon wedges and extra herbs. Serve with crackers, toasted bread, or vegetable sticks.

This smoked mackerel pâté is a versatile dish that’s not only easy to make but also incredibly tasty. The creaminess of the cheese perfectly balances the smoky flavor of the mackerel, while the herbs add freshness.

It’s a great choice for entertaining, picnics, or even a simple snack. Enjoy this pâté with a glass of white wine or your favorite beverage for a delightful experience!

Smoked Mackerel Salad with Avocado and Apple

This vibrant smoked mackerel salad combines the richness of the fish with the creaminess of avocado and the crispness of apple. It’s a refreshing dish that’s perfect for lunch or a light dinner, providing a balance of textures and flavors.

The salad is not only delicious but also packed with healthy fats and nutrients, making it a guilt-free indulgence.

Ingredients:

• 150g smoked mackerel fillets, skin removed and flaked
• 1 ripe avocado, diced
• 1 medium apple (e.g., Granny Smith), cored and diced
• 100g mixed salad greens (arugula, spinach, or your choice)
• 1 tablespoon capers, rinsed and drained
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the Base: In a large bowl, combine the mixed salad greens, diced avocado, and diced apple.
2. Add Mackerel: Gently fold in the flaked smoked mackerel and capers, being careful not to break up the fish too much.
3. Dress the Salad: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Drizzle this dressing over the salad and toss gently to combine all the ingredients.
4. Serve: Divide the salad among plates and enjoy immediately.

This smoked mackerel salad is a delightful dish that showcases the versatility of smoked fish. The combination of creamy avocado, crunchy apple, and smoky mackerel creates a flavor profile that is both refreshing and satisfying.

This salad is not only perfect for a quick lunch but also makes a fantastic light dinner option. It’s a beautiful, healthy way to enjoy smoked mackerel, and the vibrant colors make it visually appealing on any table!

Smoked Mackerel Pasta with Spinach and Lemon

This smoked mackerel pasta dish is a quick and satisfying meal that’s perfect for busy weeknights. The smoky flavor of the mackerel pairs beautifully with the freshness of spinach and the zing of lemon, creating a dish that’s both comforting and light.

It’s an excellent way to enjoy smoked mackerel while adding a nutritious element to your pasta routine.

Ingredients:

• 300g pasta (e.g., linguine, spaghetti, or penne)
• 200g smoked mackerel fillets, skin removed and flaked
• 150g fresh spinach
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve a cup of pasta water, then drain the rest.
2. Sauté the Spinach: In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Then, add the fresh spinach and cook until wilted.
3. Combine Ingredients: Lower the heat and add the flaked smoked mackerel to the pan, stirring gently. Add the drained pasta, lemon juice, and zest, mixing well. If the mixture seems dry, add a little reserved pasta water to reach the desired consistency.
4. Season and Serve: Season with salt and pepper to taste. Serve the pasta warm, garnished with fresh parsley.

This smoked mackerel pasta with spinach and lemon is a delightful meal that brings together the savory flavors of smoked fish with the freshness of greens and citrus.

It’s quick to prepare, making it perfect for a weeknight dinner when time is short but taste is still a priority. This dish not only nourishes but also delights the palate with its rich flavors and textures, proving that you can enjoy a gourmet meal with minimal effort.

Whether for a family dinner or a cozy night in, this recipe is sure to become a favorite!

Smoked Mackerel and Beetroot Salad with Feta

This smoked mackerel and beetroot salad is a colorful and nutritious dish that combines the rich flavor of smoked fish with the earthy sweetness of roasted beetroot.

The addition of creamy feta cheese brings a delightful tanginess, making it a perfect dish for lunch or as a side at dinner.

This salad is not only visually appealing but also packed with vitamins and minerals, making it a healthy choice.

Ingredients:

• 200g smoked mackerel fillets, skin removed and flaked
• 2 medium beetroots, roasted and diced
• 100g feta cheese, crumbled
• 100g arugula or mixed salad greens
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh dill for garnish (optional)

Instructions:

1. Prepare the Beetroots: If not pre-roasted, wrap the beetroots in foil and roast in a preheated oven at 200°C (390°F) for about 45 minutes, or until tender. Allow to cool, peel, and dice.
2. Combine Ingredients: In a large bowl, combine the arugula, diced roasted beetroot, flaked smoked mackerel, and sliced red onion.
3. Dress the Salad: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
4. Serve: Transfer the salad to a serving platter or individual plates, and sprinkle crumbled feta cheese on top. Garnish with fresh dill if desired.

This smoked mackerel and beetroot salad is a delightful combination of flavors and textures, making it a standout dish for any meal. The smoky fish pairs beautifully with the sweet, earthy beetroot, while the feta adds a creamy contrast that enhances the overall taste.

Whether served as a light lunch or a side dish for dinner, this salad not only satisfies but also brings a vibrant splash of color to your plate.

It’s a healthy option that doesn’t compromise on flavor, making it a great choice for anyone looking to enjoy a delicious and nutritious meal.

Smoked Mackerel Tacos with Avocado and Cabbage Slaw

These smoked mackerel tacos are a fun and innovative way to enjoy this flavorful fish. Paired with a fresh avocado and cabbage slaw, they bring a burst of flavor and crunch to each bite.

Perfect for a casual dinner or a gathering with friends, these tacos are quick to prepare and sure to impress with their vibrant colors and tastes.

Ingredients:

• 200g smoked mackerel fillets, skin removed and flaked
• 8 small corn or flour tortillas
• 1 ripe avocado, sliced
• 1 cup shredded cabbage (red or green)
• 1 carrot, grated
• 1/2 red onion, thinly sliced
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Prepare the Slaw: In a bowl, combine the shredded cabbage, grated carrot, and red onion. Drizzle with lime juice and olive oil, then season with salt and pepper. Toss to combine and set aside.
2. Warm the Tortillas: Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side or until warmed through and slightly toasted.
3. Assemble the Tacos: On each tortilla, place a few pieces of flaked smoked mackerel, followed by a generous amount of cabbage slaw and avocado slices.
4. Serve: Garnish with fresh cilantro and a squeeze of lime juice before serving.

These smoked mackerel tacos are a delicious and creative way to enjoy this smoked fish, transforming a traditional taco into something unique and flavorful.

The smoky richness of the mackerel is beautifully complemented by the creamy avocado and crunchy slaw, providing a delightful contrast in textures. Perfect for a casual meal, these tacos are quick to make and packed with flavor, making them a hit for any gathering.

Enjoy them with your favorite salsa or hot sauce for an extra kick!

Smoked Mackerel Quiche with Spinach and Cheese

This smoked mackerel quiche is a savory and satisfying dish that is perfect for brunch, lunch, or dinner. The combination of creamy custard, fresh spinach, and the distinctive flavor of smoked mackerel creates a rich and hearty quiche that can be enjoyed warm or cold.

It’s an excellent way to incorporate more fish into your diet while indulging in a classic French dish.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 200g smoked mackerel fillets, skin removed and flaked
• 200g fresh spinach, wilted (or frozen spinach, thawed and drained)
• 3 large eggs
• 200ml heavy cream
• 100g grated cheese (e.g., cheddar or Gruyère)
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Fresh herbs (e.g., dill or parsley) for garnish

Instructions:

1. Prepare the Oven and Crust: Preheat your oven to 180°C (350°F). Place the pie crust in a pie dish and blind bake it for 10 minutes, removing any weights.
2. Sauté the Spinach: If using fresh spinach, sauté it in a little oil until wilted. If using frozen, ensure it’s fully thawed and drained. Spread the spinach evenly over the baked crust.
3. Mix the Filling: In a mixing bowl, whisk together the eggs, heavy cream, Dijon mustard, salt, and pepper. Stir in the flaked smoked mackerel and grated cheese until well combined.
4. Assemble the Quiche: Pour the egg mixture over the spinach in the pie crust, spreading it evenly.
5. Bake: Bake in the preheated oven for 30-35 minutes or until the quiche is set and lightly golden on top. Let it cool for a few minutes before slicing.
6. Serve: Garnish with fresh herbs before serving. This quiche can be enjoyed warm or at room temperature.

This smoked mackerel quiche with spinach and cheese is a delightful dish that showcases the versatility of smoked fish in a classic recipe. The creamy custard perfectly complements the smokiness of the mackerel, while the spinach adds a nutritional boost and vibrant color.

This quiche is not only satisfying but also a wonderful option for any meal of the day, making it perfect for brunch, picnics, or light dinners.

Serve it alongside a fresh salad for a complete meal that’s sure to please everyone at the table!

Smoked Mackerel and Potato Cakes

These smoked mackerel and potato cakes are a fantastic way to use leftover mackerel and create a hearty dish that is crispy on the outside and tender on the inside.

Flavored with fresh herbs and a hint of lemon, these cakes are perfect as a main dish or as a starter. They pair wonderfully with a simple salad or a tangy dipping sauce, making them a versatile choice for any meal.

Ingredients:

• 200g smoked mackerel fillets, skin removed and flaked
• 300g potatoes, peeled and diced
• 1 small onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
• 1 tablespoon lemon juice
• 1 egg, beaten
• 100g breadcrumbs (plus extra for coating)
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Cook the Potatoes: Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and mash until smooth. Let them cool slightly.
2. Combine Ingredients: In a large mixing bowl, combine the mashed potatoes, flaked smoked mackerel, chopped onion, parsley, dill, lemon juice, and the beaten egg. Mix well and season with salt and pepper.
3. Shape the Cakes: Form the mixture into small patties (about 8-10). Roll each patty in breadcrumbs to coat lightly.
4. Fry the Cakes: Heat olive oil in a frying pan over medium heat. Fry the potato cakes for about 4-5 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
5. Serve: Serve warm with a side salad or a dipping sauce such as tartar sauce or aioli.

These smoked mackerel and potato cakes are a delightful dish that transforms simple ingredients into something truly special. The combination of the smoky fish and creamy potatoes creates a wonderful flavor and texture contrast, while the herbs add freshness.

They make for a perfect appetizer, light lunch, or a satisfying main course. Enjoy them with your favorite dipping sauce or a crisp salad for a balanced meal that is both comforting and delicious!

Smoked Mackerel Sushi Rolls

These smoked mackerel sushi rolls offer a unique and flavorful twist on traditional sushi, making them an excellent option for sushi lovers looking to try something new.

The rich flavor of smoked mackerel combined with creamy avocado and crisp vegetables creates a satisfying bite.

This dish is perfect for gatherings, as an appetizer, or even a fun family dinner activity.

Ingredients:

• 200g smoked mackerel fillets, skin removed
• 2 cups sushi rice, cooked and cooled
• 4 sheets nori (seaweed)
• 1 ripe avocado, sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• Soy sauce for serving
• Pickled ginger and wasabi (optional)

Instructions:

1. Prepare the Rice: If you haven’t already, cook the sushi rice according to package instructions. Once cooked, let it cool to room temperature.
2. Lay Out the Nori: Place a sheet of nori on a bamboo sushi mat or a clean surface, shiny side down.
3. Spread the Rice: Wet your hands to prevent sticking, then spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.
4. Add Fillings: Arrange a few pieces of smoked mackerel, avocado slices, cucumber, and carrot in a line across the center of the rice.
5. Roll the Sushi: Starting from the bottom, carefully lift the mat and roll the nori away from you, pressing gently but firmly to form a tight roll. Moisten the top edge of the nori with water to seal the roll.
6. Slice and Serve: Using a sharp knife, slice the roll into 6-8 pieces. Serve with soy sauce, pickled ginger, and wasabi if desired.

These smoked mackerel sushi rolls are a delicious and creative way to enjoy smoked fish, bringing the flavors of sushi to your home kitchen. The combination of textures from the creamy avocado and crisp vegetables complements the smoky mackerel perfectly.

Whether you’re hosting a sushi night or simply craving something different, these rolls are sure to impress. They are not only visually appealing but also fun to make, making them a great activity for families or gatherings.

Enjoy this dish as an appetizer or a light meal, and watch your guests marvel at your culinary skills!

Smoked Mackerel and Lentil Salad

This smoked mackerel and lentil salad is a hearty and nutritious dish that is both filling and flavorful. The combination of protein-rich lentils and smoky fish creates a satisfying meal that is perfect for lunch or dinner.

With the addition of fresh vegetables and a zesty dressing, this salad is not only delicious but also packed with nutrients, making it an excellent choice for health-conscious eaters.

Ingredients:

• 200g smoked mackerel fillets, skin removed and flaked
• 200g cooked lentils (green or brown)
• 1 bell pepper, diced
• 1 small red onion, finely chopped
• 100g cherry tomatoes, halved
• 2 tablespoons fresh parsley, chopped
• Juice of 1 lemon
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the Salad Base: In a large bowl, combine the cooked lentils, diced bell pepper, red onion, cherry tomatoes, and parsley.
2. Add Mackerel: Gently fold in the flaked smoked mackerel, being careful not to break it up too much.
3. Dress the Salad: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
4. Serve: Transfer the salad to a serving platter or individual bowls, and enjoy immediately.

This smoked mackerel and lentil salad is a delightful combination of flavors and textures, making it a filling and nutritious meal. The earthy lentils provide a hearty base, while the smoky fish adds depth and richness to the dish.

Fresh vegetables contribute a crunch, and the zesty dressing brings everything together beautifully. This salad is perfect for meal prep, as it keeps well in the refrigerator and can be enjoyed cold or at room temperature.

It’s an excellent choice for lunch, dinner, or a picnic, ensuring you enjoy a healthy and satisfying meal any time of the day!

Smoked Mackerel and Creamy Pasta Bake

This smoked mackerel and creamy pasta bake is a comforting dish perfect for family dinners or gatherings. The combination of rich, creamy sauce, tender pasta, and smoky fish creates a satisfying meal that can be prepared ahead of time and baked just before serving.

Topped with cheese and breadcrumbs, this pasta bake has a crispy finish that adds an extra layer of texture.

Ingredients:

• 300g pasta (e.g., penne or fusilli)
• 200g smoked mackerel fillets, skin removed and flaked
• 200ml heavy cream
• 150g grated cheese (e.g., cheddar or mozzarella)
• 1 tablespoon Dijon mustard
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 50g breadcrumbs (optional for topping)
• Fresh parsley for garnish

Instructions:

1. Cook the Pasta: Preheat your oven to 180°C (350°F). Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant.
3. Prepare the Sauce: In a bowl, combine the heavy cream, Dijon mustard, salt, and pepper. Add the cooked pasta, flaked smoked mackerel, sautéed onion, and garlic. Mix well to combine.
4. Assemble the Bake: Transfer the pasta mixture to a baking dish. Sprinkle the grated cheese and breadcrumbs (if using) on top for a crispy finish.
5. Bake: Place in the preheated oven and bake for 20-25 minutes or until the top is golden and bubbly.
6. Serve: Garnish with fresh parsley before serving. This dish pairs wonderfully with a side salad.

This smoked mackerel and creamy pasta bake is a deliciously satisfying dish that combines the richness of the fish with a creamy sauce and hearty pasta.

It’s an excellent option for family meals, as it can be made ahead and simply baked before serving. The crispy topping adds a delightful texture, while the flavors meld beautifully during baking.

This dish is sure to please both kids and adults alike, making it a perfect addition to your weeknight dinner repertoire!

Smoked Mackerel and Avocado Toast

This smoked mackerel and avocado toast is a quick and healthy meal or snack that comes together in just a few minutes. The combination of creamy avocado, smoky fish, and a hint of lemon creates a deliciously satisfying bite.

Perfect for breakfast, brunch, or a light lunch, this dish is not only tasty but also packed with healthy fats and protein.

Ingredients:

• 200g smoked mackerel fillets, skin removed and flaked
• 2 ripe avocados
• 4 slices of whole grain or sourdough bread, toasted
• Juice of 1 lemon
• Salt and pepper to taste
• Red pepper flakes (optional for garnish)
• Fresh dill or parsley for garnish

Instructions:

1. Prepare the Avocado: In a bowl, mash the ripe avocados with lemon juice, salt, and pepper until creamy and well combined.
2. Toast the Bread: Toast the slices of bread until golden brown and crispy.
3. Assemble the Toast: Spread a generous layer of the avocado mixture on each slice of toast. Top with flaked smoked mackerel.
4. Garnish and Serve: Sprinkle with red pepper flakes for a little heat and garnish with fresh dill or parsley. Serve immediately.

This smoked mackerel and avocado toast is a simple yet flavorful dish that showcases the delicious combination of creamy avocado and smoky fish.

It’s perfect for those busy mornings when you need something quick and nutritious or as a light lunch that’s both satisfying and healthy.

The vibrant colors and textures make it visually appealing, and the addition of fresh herbs and a sprinkle of red pepper flakes elevates the flavor.

Enjoy this toast as part of a balanced breakfast or a refreshing midday meal!

Smoked Mackerel and Chickpea Salad

This smoked mackerel and chickpea salad is a protein-packed, nutritious dish that is both filling and refreshing. The combination of hearty chickpeas, smoky fish, and fresh vegetables creates a satisfying meal that is perfect for lunch or dinner.

Tossed in a zesty lemon dressing, this salad is a great option for meal prep or a quick weeknight dinner.

Ingredients:

• 200g smoked mackerel fillets, skin removed and flaked
• 400g canned chickpeas, drained and rinsed
• 1 bell pepper, diced
• 1 cucumber, diced
• 1 small red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• Juice of 1 lemon
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the Salad Ingredients: In a large bowl, combine the drained chickpeas, diced bell pepper, cucumber, red onion, and parsley.
2. Add Mackerel: Gently fold in the flaked smoked mackerel, being careful not to break it up too much.
3. Dress the Salad: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
4. Serve: Transfer the salad to a serving dish or individual bowls and enjoy immediately.

This smoked mackerel and chickpea salad is a nutritious and filling dish that packs a punch of flavor in every bite. The combination of protein from the chickpeas and the smoky mackerel makes it a satisfying meal on its own, while the fresh vegetables add crunch and vibrancy.

Tossed in a simple lemon dressing, this salad is perfect for lunch, a light dinner, or meal prep for busy weeks.

Its versatility and deliciousness make it a great addition to your healthy eating routine, ensuring you enjoy a nutritious meal without compromising on taste!

Smoked Mackerel Pâté with Crostini

This smoked mackerel pâté is a luxurious spread that makes for an impressive appetizer or party snack. Combining creamy cream cheese with the rich, smoky flavor of the mackerel, this pâté is simple to prepare and pairs wonderfully with crunchy crostini.

It’s perfect for gatherings or as a delightful addition to a charcuterie board.

Ingredients:

• 200g smoked mackerel fillets, skin removed and flaked
• 100g cream cheese, softened
• 2 tablespoons Greek yogurt or sour cream
• Juice of 1 lemon
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
• Salt and pepper to taste
• 1 baguette, sliced into thin rounds
• Olive oil for brushing

Instructions:

1. Make the Pâté: In a mixing bowl, combine the flaked smoked mackerel, cream cheese, Greek yogurt, lemon juice, dill, salt, and pepper. Use a fork to mash and mix until well blended and creamy. Adjust seasoning as needed.
2. Prepare the Crostini: Preheat your oven to 180°C (350°F). Arrange the baguette slices on a baking sheet, brush lightly with olive oil, and bake for about 10 minutes or until golden and crisp.
3. Serve: Allow the crostini to cool slightly, then serve with a generous spoonful of the smoked mackerel pâté. Garnish with extra dill if desired.

This smoked mackerel pâté is a sophisticated and flavorful spread that elevates any gathering. The creamy texture combined with the smoky fish creates a delightful taste experience that pairs beautifully with the crunch of crostini.

It’s a versatile dish that can be served as an appetizer, snack, or part of a larger spread. With minimal preparation, you can impress your guests with a gourmet touch that is sure to be a crowd-pleaser!

Smoked Mackerel and Sweet Potato Hash

This smoked mackerel and sweet potato hash is a hearty, comforting dish that makes for an excellent breakfast, brunch, or light dinner.

The sweetness of the roasted sweet potatoes complements the smoky fish beautifully, while the addition of eggs provides a protein-packed boost.

It’s a satisfying meal that is both nutritious and delicious.

Ingredients:

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

Instructions:

1. Cook the Sweet Potatoes: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced sweet potatoes and cook for about 10-15 minutes, or until they are tender and slightly caramelized. Stir occasionally to prevent sticking.
2. Sauté the Aromatics: Add the chopped onion and minced garlic to the skillet, cooking until the onion is soft and translucent.
3. Add the Mackerel: Gently fold in the flaked smoked mackerel and cook for an additional 3-5 minutes until heated through. Season with salt and pepper to taste.
4. Fry the Eggs (optional): In a separate pan, fry the eggs to your liking.
5. Serve: Divide the sweet potato hash among plates, topping each serving with a fried egg if desired. Garnish with fresh parsley.

This smoked mackerel and sweet potato hash is a comforting and nutritious dish that brings warmth and flavor to your table. The combination of sweet potatoes and smoky fish creates a delightful balance, making it a filling meal for any time of day.

With the optional addition of eggs, this hash becomes a protein-rich dish that keeps you satisfied.

It’s perfect for brunch gatherings or a cozy weeknight dinner, offering a healthy twist on traditional hash recipes that is both delicious and easy to prepare!

Smoked Mackerel and Broccoli Quinoa Bowl

This smoked mackerel and broccoli quinoa bowl is a nutritious and colorful dish that combines protein-rich quinoa, vibrant broccoli, and the rich flavor of smoked fish.

It’s a great option for a quick lunch or dinner, packed with essential nutrients and healthy fats.

The addition of a zesty dressing brings all the flavors together beautifully.

Ingredients:

• 200g smoked mackerel fillets, skin removed and flaked
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 cup broccoli florets
• 1 small carrot, grated
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
2. Blanch the Broccoli: While the quinoa is cooking, bring a small pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
3. Combine Ingredients: In a large bowl, combine the cooked quinoa, flaked smoked mackerel, blanched broccoli, and grated carrot. Drizzle with olive oil and lemon juice, then season with salt and pepper.
4. Serve: Toss everything together gently to combine. Garnish with fresh parsley or cilantro before serving.

This smoked mackerel and broccoli quinoa bowl is a vibrant and satisfying dish that is packed with flavor and nutrition. The combination of smoky fish, nutritious quinoa, and fresh vegetables creates a wholesome meal that is both filling and refreshing.

This bowl is not only quick and easy to prepare but also versatile; you can add other seasonal vegetables or herbs as desired.

It’s perfect for lunch, dinner, or meal prep, providing a healthy and delicious option that fits well into any balanced diet!

Note: More recipes are coming soon!