Mackerel Recipes, How To Cook Mackerel

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Mackerel and Potato Salad

Preparation Time: 5 Minutes
Cooking Time: 25 Minutes

The Mackerel season lasts from the autumn to mid summer but the fish are at their best during April, May and June. Despite its abundance, the humble Mackerel is one of the poorer relations of English fish, but the days when fisherman would feed this splendid looking creature to the cat are largely behind us.

You can use cooked or smoked fish for this recipe, it's a great addition to a picnic, can be used as a main course or even as a side dish or starter. This recipe assumes the fish has been skinned, filleted and gutted and are ready to eat. You can break it into bite sized flakes with your hands or two forks. If you haven't tried raw fennel before; taste it first. I think it works well with this dish but the crisp aniseed flavour doesn't suit all palates.

With a little experimentation you'll find you can adjust this basic recipe to suit your own tastes. I

Ingredients: Serves 4
400g of scrubbed and halved medium sized new potatoes
300g of cooked or smoked mackerel in bite sized flakes.
8 sun dried tomatoes, finely chopped
1/2 fennel bulb, chopped finely (a cheese grater may achieve the best results)
large knob of butter
splosh of olive oil
2 tsp of balsamic vinegar
salt and pepper to taste

Cooking Instructions:

1. Add the potatoes to a pan of boiling water and cook for about 25 minutes or until tender.

2. Drain the water from the potatoes and add the butter and stir around until all the potatoes are coated in butter.

3. Put the flaked mackerel in a separate bowl, add the olive oil, vinegar, tomatoes, fennel, salt and pepper then mix together.

4. Introduced the ingredient into the buttered potatoes and stir in gently.

5. Serve hot or cold with rocket or watercress.

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