As part of our health kick, we decided that we wanted a mackerel salad for dinner. I love smoked mackerel fillets, especially when they're hot from the oven. Straight from the tin can be a little eek for me - I get bogged down in the bones. Mr M invariably finishes his dinner well ahead of me. I really didn't fancy cold, straight from the tin fish nor did I want to ignore them again so had a quick look at the John West website to find some inspiration. They had an interesting recipe for mackerel goujons - albeit with lemon rind and a lime and caper dressing. So, using that as inspiration I created my own version sans citrus.
Mackerel goujons - serves 2
1 small tin of mackerel fillets in oil, drained but retain the oil
1 small tin of mackerel fillets in tomato sauce
2 Garlic cloves, finely chopped
Handful of Chives, finely chopped
Handful of Parmesan or Gran Padano cheese, grated
Salt and pepper
- Preheat the oven to 180C.
- Place all of the mackerel fillets on a baking tray. Some will fall apart - I stuck them back together again - think rustic fish cake.
- In a bowl, add the breadcrumbs, chives, cheese, garlic and season. Stir to mix. Add a dessert spoon of the reserved oil to the mixture and combine.
- Pile the mix on top of the fish and pop in the oven until the breadcrumbs have turned golden.
- Serve on top of a fresh, green salad with a couple of toasted pitta breads and mayonnaise on the side.
Random note - we've noticed that Miss P has two very blunt whiskers on one side following her recent holiday - they look like they've been snipped. It's all very odd.