RecipesLoch Fyne Recipes

Smoked Mackerel Fillets with Parsley and Horseradish Cream

Smoked Mackerel Fillets with Parsley and Horseradish Cream

Information

Preparation time: 10 minutes

Difficulty: Easy

Serves: 4

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Smoked mackerel works very well with a sharp, spiky sauce such as this combination which is delicious with any cold, poached fish or shellfish.

Shopping List

  • 4 smoked mackerel fillets
  • 284ml carton soured cream
  • 4 tbsp roughly chopped parsley
  • 2 tbsp roughly chopped watercress leaves
  • 2 spring onions roughly chopped
  • 1 tsp grated hot horseradish
  • 1 tbsp white wine vinegar
  • 1 tsp sugar
  • ½ tsp salt
  • Lamb's lettuce and melba toast, brown bread or blinis to serve

Cooking Instructions

  1. Check mackerel fillets for any little bones, pulling them out with tweezers.
  2. Divide between 4 plates.
  3. Put remaining ingredients into a liquidizer and blend to a thin puree.
  4. Serve the mackerel fillets with the sauce on the side, and a salad of lamb's lettuce, and a basket of melba toast, brown bread or warmed blinis.

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