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Smoked Mackerel with Horseradish Cream
Peppered smoked mackerel with a fierce horseradish cream — oily fish, sharp heat, brown bread. The 15-minute starter that never misses.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Yield
- Serves 4 (starter)
- Difficulty
- Easy
- Era
- Smokehouse classic
Ingredients
- 4 smoked mackerel fillets, peppered if possible
- 150ml soured cream; 2–3 tbsp grated fresh horseradish (or creamed)
- Squeeze of lemon; pinch of sugar; salt
- Watercress; rye or brown bread, toasted
- Lemon wedges
Method
- Stir the soured cream with horseradish to your preferred ferocity, lemon juice, sugar and salt.
- Skin the mackerel fillets and check for pin bones.
- Arrange on plates with a tangle of watercress and the horseradish cream alongside.
- Serve with hot toast and lemon wedges. Fifteen minutes, start to finish.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.