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Keith Bradbury

Fish - Smoked Mackerel Dauphinoise

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This is one of my favourite comfort fish dishes – one to curl up by the fire with and watch the snow fall outside – or in my case the pouring rain – and savour for its benevolence.

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Rate this recipe 4.1/5 (30 Votes)

Ingredients

  • 600 gm potatoes peeled and sliced – not too thinly!
  • 250 gm smoked mackerel – skin removed and flaked
  • 2 bay leaves
  • 200 ml milk
  • 300 gm double cream
  • Black pepper
  • 1 tbsp grain mustard

Details

servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 60mins
Cost Average budget

Preparation

Step 1

Arrange the potatoes in a shallow baking dish. Mix in the mackerel. Add the bay leaves and a good grind or two of black pepper.

Step 2

Mix together the milk and cream and pour over the potatoes and mackerel.

Step 3

Bake in a preheated oven – 190c – for about 50 minutes to an hour. The cream mixture should be bubbling and the potatoes pierced easily by a knife.

Step 4

Serve with rocket and baby salad leaves with a swirl of balsamic over them and a little olive oil.

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