1 whole smoked mackerel or 2 smoked mackerel fillets. 100g mayonnaise. 60g crème fraîche. 1 lemon zest and juice. 2 tbsp parsley, chopped. 1 tbsp dill chopped. ½ tsp freshly ground black pepper ...

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 ...

1 Pât Remove the skin from the fish and shred the flesh finely. Remove and discard any bones, then transfer the fish to a mixing bowl. 2 Add the rest of the ingredients and mix well. Transfer to a ...

Such is the regularity with which I make smoked-mackerel pâté, I call it SMP for ease. SMP is a versatile, nutritional workhorse that you can dollop on a salad, have as a healthy snack on a cracker or ...

A version of it has been on the menu at Cafezique, Delizique and at Mhor 84. Nicky, now 21, is a chef at Mhor 84 and makes it there for his own customers.

50g Parmesan, grated. 500g spaghetti. Methods. Fry the bacon in a dry pan until crispy, draining the fat away. In a separate bowl, whisk together the cream cheese, cream and Parmesan until ...

Smoked mackerel recipes A luxurious, oil-rich fish that is perfect for hot-smoking. Traditionally mackerel caught in cold Scottish waters has the highest oil content, making it the best for smoking.

Max Rocha fell into cooking quite by chance – and by way of baking. At the time Dublin-born Rocha, who is the son of the designer John Rocha and brother to Simone, was working in London in the music ...

For a creamy pasta, blend the mackerel into a tomato or cream base, add spinach, and top with lemon zest for brightness." There are many brands of mackerel available in grocery stores and online.

NOW that summer has drawn to a close and kids have gone back to school, I'm sure like me, everyone is trying to get their household back into a routine.

Cafezique smoked mackerel and beetroot pate by Mhairi Taylor of Cafezique in Glasgow ...

Smoked mackerel recipes A luxurious, oil-rich fish that is perfect for hot-smoking. Traditionally mackerel caught in cold Scottish waters has the highest oil content, making it the best for smoking.