Tuesday, 25 April 2017

Smoked Mackerel Hash

Now the days are getting lighter it is quite nice to eat something that matches the weather. Usually with smoked mackerel I make Smoked Mackerel Fishcakes but there are times when I don't have a supply of breadcrumbs or have the time to put the fishcakes together. When this happens I like to take the ingredients and fry it all up as a hash instead. I've used frozen peas and sweetcorn but you could use another mix of frozen vegetables.

Serves 4
Equipment: Oven-proof dish, frying pan.

Ingredients

1lb 7oz (700g) Potatoes
2tbsp (30ml) Oil
7oz (200g) Smoked mackerel fillets or strips
2oz (55g) Frozen peas
2oz (55g) Frozen sweetcorn
2tbsp (30ml) Creamed horseradish
1tbsp (15ml) Fresh chives, snipped

Method

Pre-heat the oven to 180°C/Gas mark 4
Put the oil in the oven-proof dish and heat in the oven for around five minutes.
Prepare the potatoes by peeling and dicing them.
Put the potatoes in the oven-proof dish and cook for 15 minutes.
Prepare the mackerel by flaking and skinning it.
Once the potatoes are cooked take them out of the oven and put into a frying pan.
Heat through with the smoked mackerel, peas and sweetcorn.
Add the horseradish and mix together.

Garnish with the snipped chives before serving.

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