Cheesy Smoked Mackerel Gratin
Cheesy Smoked Mackerel Gratin

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, cheesy smoked mackerel gratin. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Cheesy Smoked Mackerel Gratin is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Cheesy Smoked Mackerel Gratin is something that I have loved my entire life.

A quick and easy Smoked Mackerel & Leek Gratin recipe, from our authentic French cuisine collection. We've added a twist to this classic cheesy gratin by using grated potatoes rather than sliced. Next time I will probably not put spinach in the gratin as it made it too watery and my caper obsessed mind is telling my that capers would would well stirred into the gratin too.

To begin with this particular recipe, we must prepare a few components. You can cook cheesy smoked mackerel gratin using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Cheesy Smoked Mackerel Gratin:
  1. Make ready 1 lemon
  2. Take 400 g potatoes
  3. Prepare 1 tablespoon dijon mustard
  4. Get 30 g rennet-free parmesan
  5. Get 100 g smoked mackerel fillet
  6. Make ready 2 little gem lettuce
  7. Prepare 1 pot of organic double cream
  8. Get 1 dried bay leaf
  9. Make ready 150 ml milk
  10. Take 2 tablespoons olive oil
  11. Make ready Pinch pepper and salt

Mackerel is a perfect fish for smoking on the grill because it's oily and won't dry out. Get a simple recipe with a Dijon, lemon, and pepper rub. Tasty Hot Smoked Mackerel Cooked on the Grill. Technically this hot smoked mackerel recipe requires cold smoking and then hot.

Steps to make Cheesy Smoked Mackerel Gratin:
  1. Preheat the oven to 220°C / 200°C (fan) / 425°F/ Gas 7.
  2. Peel and slice the potatoes, about the thickness of a pound coin. Then grate the zest of lemon.
  3. Add the sliced potato, bay leaf, lemon zest, 100ml of double cream, dijon mustard and 150ml of milk in a larga pot over a medium-low heat. Simmer gently for 10 minutes.
  4. Remove the skin from the mackerel fillet. Break the mackerel fillet into different sized pieces, some small flakes and some larger chunks.
  5. Remove the outer leaves of the little gems, tear them roughly and put in a bowl to serve. For the salad dressing, juice the lemon and mix the 1-2 olive oil, season to your taste with salt and pepper.
  6. Once the mixture in the pot has tickened and potatoes softened, combined with most of the mackerel in a oven proof dish, holding back a few pieces. Top with the remaining mackerel and grate the parmesan over the dish.
  7. Cook the gratin in a oven for 10 minutes, or until piping hot throughout and golden brown on top.
  8. Serve the creamy gratin with a side of salad.

Cheesy Scalloped Potato Gratin Recipe - This potato recipe combines a couple of my favourite things; potatoes and cheese. A wide variety of mackerel smoked options are available to you, such as part, variety, and feature. Discover BBC Good Food's best ever recipes using thrifty smoked mackerel, including pâtés and dips, sandwiches, chowders, sushi, risotto and salads. A creamy horseradish, lemon and soured cream dressing lifts smoky mackerel, sweet beetroot, earthy lentils and bitter radicchio to a new level. Close-up of smoked mackerel served on a black slate tray with salt, peppercorn, rosemary and lemon slices, fork and knife, view from above, flatlay.

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