Smoked mackerel is a flippin’ great ingredient for the family cook. For me, it’s totally got it going on! It’s delicious (I find most kids like it); it’s vuuury healthy; it’s a fish that comes pretty much bone free (you might find the odd one); and also it’s very versatile. I often make smoked mackerel pate with it (can’t believe I’ve not blogged that one yet). Or another good one is a MLT (mackerel, lettuce and tomato sarnie with plenty of mayo). I’ve also made a Sardinian style pasta dish by Nigella a couple of times, with raisins and pine nuts. Anyway – stop babbling Rachel – this is my latest smoked mackerel creation! “A new way with smoked mackerel?!? I have got to get that in my life!” I hear you cry! Seriously though, it’s so yum, you have to try it.
I threw this together on Saturday lunchtime with the stuff I had in, and it came off really well – many things I throw together don’t, but this did – so I thought I’d share. I used the lettuce to make ‘sandwiches’ for myself, serving it to the kids with lots of buttered brown bread. I’m making an effort to eat a low gluten diet you see (having tests soon for coeliac so I need to include gluten in my diet prior to the test, even though I’m sure gluten is making my tummy troubles worse).
Both of my kids enjoyed it. It’s got a lot of kid favourites in there as it is, but you could always leave out things they don’t like (maybe the herbs) and replace with things they do (little cherry tomatoes?)… let me know what your little daaarlings think!
Serves: 3/4 for lunch or a side dish
Prep time: 5 minutes
Cook time: NA
Total time: 5 minutes
Packet of smoked mackerel – about 3 fillets, skin removed and torn into chunks
4 or 5 spring onions, sliced into about 1cm pieces
1 avocado, diced
1 small tin of sweetcorn, drained
Handful fresh coriander, roughly chopped
1 tablespoon of good quality full fat mayonnaise
Juice half a lime
Salt and pepper
Pinch of cajun seasoning or similar on top to serve (paprika or round cumin perhaps)
1 head of little gem, leaves in tact, to serve
- Prep all your ingredients: drain sweetcorn, skin and tear mackerel, scoop out avocado and dice, chop coriander, slice spring onions.
- Mix, gently, in a large bowl with mayo and lime juice, season, and serve in a pretty bowl lined with lettuce leaves. Sprinkle spices on top.
- Serve with bread and butter for carb lovers or simply as is, using lettuce leaves to scoop up the salad for a gluten free lunch.