North Sea mackerel delicately cured and traditionally hot-smoked without dyes or additives, our smoked mackerel is suitably fishy, smoky and full of healthy omega oils.
Delicious in pasta, potato or lentil salad with chopped tomatoes and a dash of mayo.
This recipe for stuffed mackerel makes an easy midweek supper.
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.
Ready to eat.
Best served at room temperature - please visit our recipe pages for serving suggestions and inspiration.
Mackerel (Fish), Salt, Oak Smoke