Award Winning Smoked Salmon

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Serves 4 – A delicious lunch or dinner
Bacon and Sage Stuffed Mackerel



2tbsp Fino Olive Oil

100g Chopped Smoked Bacon

1 Onion, finely chopped

150g Sliced bread sage leaves

1 Lemon, zested

1 Garlic Clove, crushed

8 Fillets of Smoked Mackerel


Preheat the oven to gas mark 6, 220°C, fan 200°C. Heat 1 tbsp oil in a nonstick frying pan and cook the onion and chopped Smoked Bacon for 5 minutes.

Put the sliced bread into a food processor along with the sage leaves, lemon zest, garlic, and seasoning and blitz until you have a chunky breadcrumb mixture. Add to the onion mix with the remaining oil and cook for a further 5 minutes, stirring gently until golden.

 Lay 4 of the Smoked Mackerel fillets lightly on a greased nonstick baking tray and spoon over half of the stuffing mix. Sandwich together with the remaining fillets and spoon over the remaining stuffing.

 Cook in oven for 15-18 minutes and serve with steamed vegetables.

Print Recipe Here


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