8 fillets of smoked mackerel; 100ml double cream; 1 lemon (zest and juice) 4 tbsp crème fraîche; a 2.5cm piece of fresh horseradish, peeled and finely grated ...

Lots of kedgeree recipes use cold smoked haddock – which is delicious – but hot smoked mackerel doesn’t even require any additional cooking, removing a step from the recipe.

Serves 4-6 Ingredients 1 pack of smoked mackerel fillets (approx. 250g) 200g cream cheese 150ml double cream Lemon juice. Method. 1. Peel the skins off the mackerel fillets and put them in a bowl 2.

300g (10½oz) smoked mackerel fillets 250g (9oz) cream cheese Finely grated zest of 1 lemon and juice to taste 1tbsp hot horseradish sauce 1 spring onion, finely chopped ...

MAXINE GORDON throws together a speedy lunch with mackerel and beetroot. A LINGERING food memory is of a leisurely lunch with girlfriends in Edinburgh and feasting on pitta bread crammed with rich ...

This mackerel pâté couldn't be easier to whiz up, and it makes the perfect base for sweet softened tomatoes on toasted bread. Preheat the oven to 200C/180C fan/gas mark 6. Place the tomatoes in ...

1. Into a food processor place the mackerel, cream cheese and lemon, blitzing until almost smooth. Season with salt and pepper.

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Use this paté as a base for a sandwich with crunchy cos lettuce, try it in a roulade or add a bowl of it to a cheese platter. The key is fresh, moist smoked ...

Smoked mackerel is brined before smoking, then kiln-smoked so that it is cooked. It requires little further preparation, but it’s worth checking it for bones.

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