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Smoked Mackerel Recipes: Different Ways to Serve Smoked Mackerel

Updated on May 27, 2014
Gordon Hamilton profile image

Gordon has been sea fishing and cooking since childhood. He loves coming up with tasty ways of cooking his fresh catch when he gets home.

Creamed smoked mackerel on toast is one of the recipes featured below
Creamed smoked mackerel on toast is one of the recipes featured below

The Many Benefits of Smoked Mackerel

Mackerel is one of the species of fish presently deemed to be sustainable in our seas and oceans. This means that we should be looking to eat it - in whichever form - instead of more endangered types of fish such as Atlantic cod. Smoked mackerel is delicious, nutritious, usually fairly inexpensive and even comes ready to eat, with absolutely no cooking required. Why, therefore, do more people not eat smoked mackerel?

Some people believe that smoked mackerel is actually raw but it has in fact been not only cooked by the smoke but granted an extra special flavour. The smoking also preserves the natural omega-3 oils in the fish, leaving it beautifully moist as well as healthful. If you are looking for a new way to enjoy mackerel, or even fish in general, why not give smoked mackerel a try, perhaps in the form of one of the recipes suggested on this page?

Where to Buy Smoked Mackerel

Smoked mackerel fillets are bought ready to eat
Smoked mackerel fillets are bought ready to eat
Smoked Peppered Mackerel - 1 lb
Smoked Peppered Mackerel - 1 lb

Slowly hot-smoked mackerel, delicately seasoned with crushed black peppercorns and vacuum packed to seal in and protect all the goodness, ensuring it reaches you in pristine condition.

 

The availability of smoked mackerel will vary depending upon your geographical location. It is often sold in vacuum packs in supermarkets, while fishmongers in many areas will sell it freshly smoked. If you are having problems obtaining smoked mackerel, however, why not buy it online for delivery to your door? Smoked mackerel is available on Amazon.com, as well as perhaps from many other private outlets in your country.


Smoked Mackerel with Simple Salad and Bruschetta

Smoked mackerel fillets are firstly laid on a plate
Smoked mackerel fillets are firstly laid on a plate
Toasted bread is rubbed with garlic, drizzled with olive oil and seasoned
Toasted bread is rubbed with garlic, drizzled with olive oil and seasoned
Bruschetta, tomato and cucumber are added to the plate
Bruschetta, tomato and cucumber are added to the plate

This simple smoked mackerel salad with bruschetta is about as simple a way of serving smoked mackerel as it gets. Preparation time in total is barely five minutes and is the perfect lunch or even light dinner when time is short or you are tired after a hard day.

Ingredients per Serving

2 fillets of smoked mackerel
½ medium tomato
2” of cucumber
3 slices of French bread stick
1 garlic clove
Extra virgin olive oil
Salt and freshly ground black pepper
2 fresh basil leaves for garnish

Method

Begin by cutting the slices of bread and starting them toasting under an overhead grill. They should be toasted on both sides until golden.

Lay the mackerel fillets on a plate. Roughly chop the tomato and cucumber, lay them on top of the mackerel and tear the basil leaves to scatter over the top.

Peel the garlic clove and lightly crush it to release the juices before rubbing it over the top of each slice of hot toast. Drizzle the toast with olive oil, season with salt and freshly ground black pepper and serve immediately.

Smoked Mackerel Salad Wraps

Smoked mackerel salad wrap platter
Smoked mackerel salad wrap platter
The tortilla wraps are heated in a dry frying pan
The tortilla wraps are heated in a dry frying pan
Salad leaves and tomato slices are added to the tortilla wrap
Salad leaves and tomato slices are added to the tortilla wrap
SMoked mackerel is laid on top of the tomato
SMoked mackerel is laid on top of the tomato
Dill and garlic soured cream is drizzled over the smoked mackerel
Dill and garlic soured cream is drizzled over the smoked mackerel

Salad wraps are hugely popular as lunch items and are of course as versatile as you desire them to be in terms of the ingredients which you can use as fillings. Although fish is probably not a common inclusion, the nature of smoked mackerel and the fact that it is almost always eaten cold as part of a salad makes it perfect for this type of dish.

Ingredients

4 small tortilla wraps
2 fillets of smoked mackerel
2 handfuls of mixed salad leaves
2 medium tomatoes
2 tbsp soured cream
1 clove of garlic
½ tsp dried dill

Method

The idea with this dish is that the platters are assembled and taken to the table with the wraps on a separate plate. The diners help themselves to those ingredients which they want and assemble their own wraps. A platter this size will serve probably one adult or two children.

The salad leaves used in this instance are a supermarket bought combination of lollo rosso, radicchio and rocket (arugula) but you can use any type you desire. Wash and dry the leaves and arrange them on your serving platter. Slice the tomatoes and then half each slice before adding them to the plate. The skin should peel easily from the smoked mackerel fillets. Break each fillet in to large flakes before plating.

The soured cream should be added to a small bowl. Peel the garlic clove and grate it in to the soured cream. Add the dill and stir well to combine before transferring to the serving plate. If time permits, you may even want to cover the soured cream mix with plastic wrap and refrigerate until required that all the falvours may better infuse.

Smoked Mackerel and Soured Cream Toasted Bread Rolls

The smoked mackerel is chopped and mixed with soured cream before being spread on hot, toasted bread rolls
The smoked mackerel is chopped and mixed with soured cream before being spread on hot, toasted bread rolls
The bread roll is halved horizontally and lightly toasted on each side
The bread roll is halved horizontally and lightly toasted on each side
The smoked mackerel and soured cream is spread on the hot rolls and garnished firstly with a little bit of tomato
The smoked mackerel and soured cream is spread on the hot rolls and garnished firstly with a little bit of tomato

These delicious smoked mackerel open sandwiches make for a very quick and easy lunch dish.

Ingredients per Serving

1 smoked mackerel fillet
1 bread roll
1 tbsp soured cream
Pinch of dried dill
½ medium tomato
2 basil sprigs for garnish
White pepper

Method

Spoon the soured cream in to a bowl. Peel the skin from the mackerel and flake it by hand in to the cream. Season with the dill and a little white pepper. Mix well.

Cut the bread roll in half horizontally and toast on both sides. Lay the toasted roll halves cut side up on a plate and evenly spread the mackerel and soured cream mizture over the top. Cut the tomato in to segments and use as garnish with the sprigs of basil.

How Do You Like to Eat Smoked Mackerel?

Hopefully, this page will have given you some ideas of how to serve smoked mackerel and perhaps even the inclination to taste it if you have not already done so. If you have an alternative way of serving smoked mackerel, or any other feedback, either may be left in the space below.

Thank you for visiting this page and I hope that whatever way you choose to serve it, you will try to enjoy smoked mackerel.

5 stars from 1 rating of these Smoked Mackerel recipes!

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    • Just Ask Susan profile image

      Susan Zutautas 5 years ago from Ontario, Canada

      I usually just eat smoked mackerel right out of the package and have never given much thought to other ways of eating it. Thank you for the new ways in which I can enjoy this flavorful fish.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Susan. Thanks for the visit and comment. I laughed when I read that you eat the smoked mackerel direct from the packet because when I was making this Hub, I ate so much of it direct from the packet, I had to go back to the supermarket and buy more! :)

    • NMLady profile image

      NMLady 5 years ago from New Mexico & Arizona

      This looks good. Is mackeral the same as smelts? I love smelts Greek style. I have always wanted to know how to make mackeral. In the past, I have not been too happy with the taste. Theseareworth trying.

    • Cloverleaf profile image

      Cloverleaf 5 years ago from Calgary, AB, Canada

      Hi Gordon, I absolutely love smoked mackerel but haven't eaten it in such a long time. You're beautifully laid out hub has really made my mouth water and made me think about eating more of this delicious, nutritional fish.

      Great job, voted UP.

      Cloverleaf.

    • carolp profile image

      Carolina 5 years ago from Switzerland

      The pictures are very appetizing. I love smoked Mackerel, i have eaten a lot of them when i go to Germany. In Switzerland it is rare to find, only in special store. I guess i have to buy this week. You awaken my desire to eat Mackerel with your recipes. Thanks.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      @ NMLady - Hi and thanks for your visit and comment. No, mackerel are a different species entirely from smelts. They are similar to herring but no other I can really think of offhand. Mackerel can be found in many types around the world but Atlantic mackerel are the same on both sides of the Atlantic Ocean. They are delicious cooked fresh as well as smoked and I hope you get to try them soon.

      @ Cloverleaf - Thank you and I am pleased to have given you the notion again for smoked mackerel. I really love it too and eat it almost every week. Hope you get to taste it again soon! :)

      @ Carolp - Thanks, Carol. Funnily enough, I don't ever remember seeing smoked mackerel in Germany but having said that I don't ever remember specifically looking for it. I am glad it can be found. I hope you manage to find it locally to save you a long trip.

    • NMLady profile image

      NMLady 5 years ago from New Mexico & Arizona

      Well, the only mackerel we get here ae packed in very poor quality oils. I just bet I would like them if I could find a better quality. I am going to look. New Mexico has the beach but not the water, you know!

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, NMLady. You may be able to buy them on the Internet, if not from Amazon, then from another US producer. Smoked mackerel vacuum packed are excellent and keep for weeks packaged in that way. Good luck in your search. I hope you enjoy them when you find them and will let me know how you get on.

    • tlpoague profile image

      Tammy 5 years ago from USA

      I have never tried the smoked mackerel, but am a big fan of smoked salmon. Reading your recipes has now made me hungry, so I will have to try a few out. Thanks for sharing these tasty ideas. Have you ever tried paddlefish? (It is also called spoon-bill catfish.)

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Thanks for the visit and comment Tipoague. Yes, I also love smoked salmon. Smoked mackerel is an entirely different texture - more meaty than smoked salmon.

      Regarding paddlefish, I'm actually not sure. I have eaten catfish in a few European countries but I've no idea of what type. It's not something we have in the UK. I would love to try it, however, as I am always keen to try new foodstuffs.

      I hope you manage to get a hold of some smoked mackerel soon and very much enjoy it, however you prepare it.

    • Movie Master profile image

      Movie Master 5 years ago from United Kingdom

      Hi Gordon, I'm a big fan of smoked mackerel and I love these recipes, your hubs are always mouthwatering, thank you for sharing.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Movie Master,

      Thank you for the visit, comment and compliment. I'm glad you like smoked mackerel and hope very much that you enjoy any of the above serving options which you try.

    • tonymead60 profile image

      Tony Mead 5 years ago from Yorkshire

      HiGordon

      lots of nice ideas here again. I like the layout for the wraps, although I would probably use nan or pitta bread. I'm not keen on the Mex wraps.

      well done Gordon another masterpiece

      cheers.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Thanks, Tony. Naan or pitta bread sounds like a good idea. I will definitely give that a try soon.

      Cheers.

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