Mexican Jacket Potato with Spicy Mackerel

Prep time: 10 minutes
Cooking time: 45-60 minutes
Serves: 2
Skill level: Easy Peasy
Recipe by: Morrisons

This jacket potato with a Mexican twist is the perfect comfort food.

Ingredients

  • 2 x 250g baking potato
  • 25g can Morrisons Skinless & Boneless Mackerel Fillets in Peri Peri Sauce
  • 2tbsp kidney beans
  • 42tbsp guacamole
  • 42tbsp reduced-fat soured cream
  • Mixed leaves, to serve

The method

  1. Preheat the oven to 200°C.
  2. Prick the potatoes with a fork, and bake in the oven for around 45-60 minutes until the inside is soft when tested with a fork and the skin crispy.
  3. While the potatoes are cooking, break the mackerel fillets into chunks. Mix the mackerel and sauce with the kidney beans.
  4. When the potatoes are cooked, transfer to a serving plate. Make a cut in the top of the potato and open each one up. Pile on the mackerel and beans, then serve with the guacamole, sour cream and mixed leaves.

Tip
To speed up the process, cook the potatoes in a microwave oven for around 5 minutes, then finish in the oven for 25-30 minutes.

Recipe courtesy of Fish is the Dish. See more recipes at www.fishisthedish.co.uk

Mackerel Bruschetta

Prep time: 7 minutes
Cooking time: 5 minutes
Serves: 4
Skill level: Easy Peasy
Recipe by: Morrisons

The perfect snack, lunch or starter, this Italian seafood dish tastes marvellous and is easy to make.

Ingredients

  • 12 slices baguette, each about 2cm thick
  • 110g can Morrisons The Best Scottish Smoked Mackerel Strips with Black Pepper
  • 3 ripe tomatoes, finely chopped
  • 1 small red onion, finely chopped
  • ½ small bunch parsley, finely chopped
  • 1 clove garlic, peeled and crushed
  • Lemon juice, to taste, plus wedges to serve
  • Black pepper

The method

  1. Preheat the grill to medium.
  2. Drizzle a little of the oil from the can of mackerel over the baguette slices. Place under the grill for a few minutes (garlic and oil side up), until lightly toasted (make sure they don’t burn).
  3. Combine the tomatoes, onion, parsley and garlic. Add lemon juice to taste and the remaining oil from the canned mackerel. Break the mackerel fillets into small pieces.
  4. Top the toasted baguette slices with the tomato mixture, followed by the mackerel. Finish with a grind of black pepper, and serve with the lemon wedges.

Recipe courtesy of Fish is the Dish. See more recipes at www.fishisthedish.co.uk

Cured Mackerel with Japanese Seaweed

Prep time: 35 minutes
Serves: 2
Skill level: Easy Peasy
Recipe by: Billingsgate Seafood School

No cooking necessary, this Asian delicacy is a must try.

Ingredients

  • 2 mackerel fillets
  • Coarse sea salt
  • Cider vinegar

For the seaweed

  • 100g sea-thong seaweed, soaked and blanched
  • Wasabi (to taste)
  • 1 tbsp pickled ginger, roughly chopped
  • 1 tbsp each toasted sesame seeds and flax seeds
  • Rice wine vinegar (to taste)
  • Splash of toasted sesame oil
  • Finely chopped red chilli to garnish (optional)

The method

  1. Arrange the mackerel fillets on a plate in a single layer. Sprinkle with salt on the flesh side and skin side. Cover and refrigerate for 15 minutes.
  2. After 15 minutes, some moisture will appear as ‘beads’ on the surface of the mackerel. Wipe the salt and moisture away and sprinkle with cider vinegar to ensure the fish is well soaked. Arrange the fish skin side down on the plate, and refrigerate for a further 20 minutes.
  3. Make the seaweed salad. Ensure that the blanched seaweed is completely cold, pat dry on absorbent paper.
  4. Mix the wasabi, pickled ginger and seeds in a bowl, add rice wine vinegar to taste (probably around 1-2 tbsp). Toss this dressing into the seaweed to lightly coat and spread the seaweed onto a large flat plate.
  5. Drain the mackerel and cut out any pin-bones. Peel away the tough outer skin of the mackerel (This is easily done from the thicker part of the fillet down to the tail).
  6. Slice the mackerel fillets into 1 cm slices and arrange over the seaweed. Sprinkle with a little sesame oil and serve.

Recipe courtesy of Fish is the Dish. See more recipes at www.fishisthedish.co.uk

Stuffed peppers with Rice and BBQ mackerel

Prep time: 10 minutes
Cooking time: 35 minutes
Serves: 4
Skill level: Easy Peasy
Recipe by: Morrisons

Healthy and satisfying, this dish is simple and sure to warm you up.

Ingredients

  • 100g brown rice
  • 4tbsp frozen sweet corn
  • 2 x 125g cans Morrisons Skinless & Boneless Mackerel Fillets in Spicy BBQ Sauce
  • 4 tomatoes, finely chopped
  • Black pepper
  • 4 large peppers, mixed colours
  • 60g Cheddar cheese, grated
  • Mixed leaves, to serve

The method

  1. Preheat the oven to 200°C/Fan 180°C.
  2. Cook the rice according to the pack instructions in a pan of unsalted water, adding the sweetcorn for the last 3 minutes of the cooking time. Drain well, and transfer to a bowl.
  3. Divide the mackerel into small pieces and add (with the sauce) to the rice and sweetcorn, together with the tomatoes. Mix gently until well combined. Season with black pepper.
  4. Cut the peppers in half, cutting carefully through the stalk. Remove the seeds and pith and place on a baking tray, cut side up.
  5. Stuff the peppers with the rice mixture then top with the cheese.
  6. Place in the oven for around 30 minutes until the peppers have softened, the filling is piping hot and the cheese browned. Serve with the mixed leaves

Recipe courtesy of Fish is the Dish. See more recipes at www.fishisthedish.co.uk

South American Jar salad

Prep time: 10 minutes
Serves: 1
Skill level: Easy Peasy
Recipe by: Morrisons

This South American-inspired dish is fun, moreish and packed with nutrients.

Ingredients

  • 30g quinoa
  • ½ small avocado, chopped
  • Juice of ½ lime
  • 125g can Morrisons Skinless & Boneless Mackerel Fillets in Peri Peri Sauce
  • 2tbsp black beans
  • 2tbsp sweetcorn
  • 1 tomato, roughly chopped

The method

  1. Cook the quinoa according to the pack instructions. Drain well and leave to cool.
  2. Combine the avocado with the lime juice. Break up the mackerel into bite-sized pieces.
  3. Layer up your jar. Start with the mackerel and sauce on the bottom, followed by the cooked quinoa, black beans, sweet corn, avocado and tomato. Seal the jar.
  4. To eat, tip all of the ingredients into a bowl, toss together and enjoy.

Recipe courtesy of Fish is the Dish. See more recipes at www.fishisthedish.co.uk

Belfast Potted Herring

Prep time: 3 minutes
Cooking time: 20-25 minutes
Serves: 4
Skill level: Easy Peasy
Recipe by: Ewing’s Seafoods

A simple and classic herring dish from Northern Ireland

Ingredients

  • 12 Ardglass herring, butterflied
  • Non-brewed condiment malt vinegar
  • 1 onion, chopped
  • 12 all spice berries
  • Salt
  • Pepper
  • Paxo golden breadcrumbs

The method

  1. Roll herrings from the head towards the tail. Tightly pack the rolled herring in an ovenproof oven dish.
  2. Pour over the vinegar and sprinkle over the raw onion.
  3. Sprinkle on the all spice berries.
  4. Season with salt and pepper.
  5. Cover in the breadcrumbs and bake at 180° for 25 minutes or until golden.

Recipe courtesy of Fish is the Dish. See more recipes at www.fishisthedish.co.uk

Kipper Risotto

Prep time: 16-20 minutes
Cooking time: 41-50 minutes
Serves: 4
Skill level: Easy Peasy
Recipe by: Seafish

A great risotto that is easy to prepare and filled with lovely kippers

Ingredients

  • 2 large ready-to-eat kipper fillets
  • 1tbsp olive oil
  • 4 shallots, finely chopped
  • 2 cloves garlic, crushed
  • 350g Arborio or risotto rice
  • 2 bay leaves
  • 200ml dry white wine
  • Approx. 1.2ltr hot reduced-salt chicken stock
  • 350g frozen peas, thawed

The method

  1. Heat the oil in a large saucepan, add the shallots and garlic and gently fry for 5 minutes, until the onion is softened. Add the rice and cook for 1-2 minutes, stirring until the rice is completely coated in the oil.
  2. Add the bay leaves and wine. Simmer gently until all the wine has been absorbed.
  3. Add a ladleful of the hot chicken stock, slowly stirring as you pour. Simmer gently, stirring continuously, until all the stock has been absorbed. Continue to add the stock, a ladleful at a time. Add the peas with the last ladleful of stock and cook, stirring continuously, until the rice is just cooked (you may need to add a little less or little more stock). Remove the bay leaves.
  4. While the risotto is cooking, warm the kipper fillets according to the pack instructions. Flake the fish and serve on top of the risotto.

Recipe courtesy of Fish is the Dish. See more recipes at www.fishisthedish.co.uk

Pan Fried Herring in Polenta Crust with Summer Veg Salad

Prep time: 10-12 minutes
Cooking time: 20-25 minutes
Serves: 4
Skill level: For the Foodie
Recipe by: Seafood Scotland

Coating the fish in polenta gives it a fabulous crusty texture

Ingredients

  • 8 herring fillets
  • 500g new potatoes in their skins, scrubbed
  • 3tbsp olive oil, plus extra for brushing
  • 1 aubergine, sliced lengthways into 8 strips
  • 1 courgette, sliced lengthways into 8 strips
  • 20 baby plum tomatoes
  • 50g polenta
  • 1tbsp pesto
  • 16 pitted olives

The method

  1. Boil the potatoes in a pan of water for around 10-15 minutes, until they are cooked through.
  2. While the potatoes are cooking, brush a griddle pan with oil and heat. Add the aubergine and courgette slices in batches and griddle until they are golden and soft. Remove from the pan, drizzle with 1tbsp of the olive oil, set aside and keep warm.
  3. Add the tomatoes to the pan and cook until softened, then set aside and keep warm.
  4. Pour the polenta onto a plate. Press the herring fillets, flesh side down, into the polenta to coat.
  5. Heat another 1tbsp of the olive oil in a non-stick frying pan and fry the herrings, skin side down, until lightly crispy. Turn down the heat and turn over. Cook on the polenta side until golden brown.
  6. Drain the potatoes and gently crush with a fork to just break the skins. Add the pesto and remaining olive oil to the potatoes.
  7. Arrange the potatoes on four plates. Top with the aubergine, courgettes, tomatoes and olives. Add the herring fillets and serve.

Recipe courtesy of Fish is the Dish. See more recipes at www.fishisthedish.co.uk

Kipper, Corn, and Bacon Chowder

Prep time: 10-12 minutes
Cooking time: 26-30 minutes
Serves: 4
Skill level: Easy Peasy
Recipe by: Seafish

A classic chowder recipe with the addition of lovely kippers

Ingredients

  • 300g kipper fillets
  • 1tbsp olive oil
  • 1 leek, thinly sliced
  • 150g diced pancetta
  • 300g potatoes, peeled and diced
  • 1 reduced-salt fish stock cube
  • 1 bay leaf
  • 300ml semi-skimmed milk
  • 200g can sweetcorn in water, drained
  • 2tbsp fresh chives
  • 2tbsp parsley

The method

  1. Heat the oil in a large saucepan. Add the leek and pancetta and cook over a moderate heat for 2-3 minutes until the leeks start to soften. Stir in the potatoes and cook for a further 2 minutes.
  2. Pour in 600ml boiling water, crumble in the stock cube, add the bay leaf and bring to the boil. Reduce the heat and simmer for 15 minutes.
  3. Remove and discard the bay leaf. Stir in the milk, sweetcorn and half the chives and parsley. Use a fork to break the kippers into chunky pieces and add them to the soup. Bring the soup to the boil, then immediately remove the pan from the heat to prevent the kippers from overcooking. Season with pepper.
  4. Ladle the soup into bowls, garnish with the remaining herbs and serve immediately.

Recipe courtesy of Fish is the Dish. See more recipes at www.fishisthedish.co.uk

Kipper Kedgeree

Prep time: 2 minutes
Cooking time: 26-30 minutes
Serves: 4
Skill level: Easy Peasy
Recipe by: Seafish

Kedgeree is a great traditional dish – here’s a version made with kippers

Ingredients

  • 450g kippers
  • 2 bay leaves
  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cardamon pods, lightly crushed
  • ½ tsp turmeric
  • 2 tsp curry powder
  • 1 cinnamon stick
  • 350g basmati rice
  • 600ml reduced-salt vegetable stock
  • 2tbsp chopped parsley, plus extra to garnish
  • 4 hard-boiled eggs, quartered

The method

  1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Wrap the kipper fillets and bay leaves in some foil and place on a baking tray in the oven. Bake for about 8 minutes until cooked through. Take out of the oven, discard the bay leaves and flake the fish.
  2. Heat the oil in a pan and fry the onion gently for 5 minutes until soft. Add the cardamom pods, turmeric, curry powder and cinnamon stick, and cook for a further 1 minute or so.
  3. Add the rice and stock and bring to the boil. Turn down the heat, cover and simmer for 15 minutes.
  4. Remove the cinnamon stick from the rice. Add the kippers and chopped parsley and cook for a few more minutes to warm through.
  5. Serve topped with the eggs and garnished with more parsley.

Recipe courtesy of Fish is the Dish. See more recipes at www.fishisthedish.co.uk