Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, cheesy smoked mackerel gratin. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Cheesy Smoked Mackerel Gratin is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Cheesy Smoked Mackerel Gratin is something that I have loved my whole life.

A quick and easy Smoked Mackerel & Leek Gratin recipe, from our authentic French cuisine collection. We've added a twist to this classic cheesy gratin by using grated potatoes rather than sliced. Smoked Mackerel Bake - delicious smoky fish with golden roast potatoes, juicy tomatoes and sweet butternut squash. The smoked mackerel flavour is really brought out in this warm and comforting gratin recipe, with potato and cauliflower.

To begin with this particular recipe, we have to first prepare a few components. You can have cheesy smoked mackerel gratin using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Cheesy Smoked Mackerel Gratin:

1. Take 1 lemon
2. Get 400 g potatoes
3. Prepare 1 tablespoon dijon mustard
4. Make ready 30 g rennet-free parmesan
5. Get 100 g smoked mackerel fillet
6. Take 2 little gem lettuce
7. Make ready 1 pot of organic double cream
8. Take 1 dried bay leaf
9. Take 150 ml milk
10. Get 2 tablespoons olive oil
11. Take Pinch pepper and salt

Mackerel is a perfect fish for smoking on the grill because it's oily and won't dry out. Get a simple recipe with a Dijon, lemon, and pepper rub. Tasty Hot Smoked Mackerel Cooked on the Grill. Traditionally mackerel caught in cold Scottish waters has the highest oil content, making it the best for smoking.

Instructions to make Cheesy Smoked Mackerel Gratin:

1. Preheat the oven to 220°C / 200°C (fan) / 425°F/ Gas 7.
2. Peel and slice the potatoes, about the thickness of a pound coin. Then grate the zest of lemon.
3. Add the sliced potato, bay leaf, lemon zest, 100ml of double cream, dijon mustard and 150ml of milk in a larga pot over a medium-low heat. Simmer gently for 10 minutes.
4. Remove the skin from the mackerel fillet. Break the mackerel fillet into different sized pieces, some small flakes and some larger chunks.
5. Remove the outer leaves of the little gems, tear them roughly and put in a bowl to serve. For the salad dressing, juice the lemon and mix the 1-2 olive oil, season to your taste with salt and pepper.
6. Once the mixture in the pot has tickened and potatoes softened, combined with most of the mackerel in a oven proof dish, holding back a few pieces. Top with the remaining mackerel and grate the parmesan over the dish.
7. Cook the gratin in a oven for 10 minutes, or until piping hot throughout and golden brown on top.
8. Serve the creamy gratin with a side of salad.

Tasty Hot Smoked Mackerel Cooked on the Grill. Traditionally mackerel caught in cold Scottish waters has the highest oil content, making it the best for smoking. The refreshing crunch of cucumber and a dollop of cooling yoghurt are the ideal foils for the rich, smoky fish. Smoked Mackerel, Saffron and "Crackler" Quiche. Easy smoked mackerel fishcakes with chickpeas Gluten Free.

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