Just recently I’ve found tried some smoked mackerel from a different supermarket and I was really surprised.
The mackerel fillets were lovely and soft, creamy almost and I’ve been back several times now.
Oily fish is so good for you, here’s a lovely way to enjoy mackerel that’s just a little bit different!
This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.
Ingredients for 1 serving
| 138 g | smoked mackerel | 46 g | onions, finely chopped | 116 g | mushrooms, large or portobello | 39 g | cheddar cheese, grated | 5 g | fresh parsley, chopped | 6 g | butter | 0.5 | lemon | 149 g | salad leaves | 46 g | reduced fat sour cream | salt and pepper |
Method
- Pre heat your grill to it’s highest setting and line a baking sheet with non stick foil.
- Remove the stalks from the mushrooms and arrange the mushrooms on to the baking sheet.
- When the grill has warmed, pop the mushrooms under the grill for a few minutes to soften them, this should take less than 5 minutes.
- Remove the mushrooms from the grill and set aside leaving the grill on.
- Arrange your salad leaves onto your plate and set aside.
- Remove the skin from your mackerel fillet and flake it into a bowl. Look out for any bones as even packets that state the fillets are boneless may contain a couple!
- Cut a slice of lemon and set it aside before grating the zest into the bowl and adding the juice too.
- Take a frying pan and put it onto a medium heat.
- Add the butter and when it’s melted add the onions and cook them down until they have softened a little.
- Add the softened onion to the bowl containing the mackerel along with the chopped parsley, reduced fat sour cream and half of the grated cheddar cheese.
- Give all the ingredients a thorough mix before adding some freshly milled black pepper and give everything a final mix.
- Spoon the mixture into the mushrooms that you grilled earlier, pack as much filling in as you can.
- Arrange the mushrooms back onto the baking sheet and top with the remaining cheese.
- Place the filled mushrooms back under the grill to melt the cheese.
- When the cheese has melted and has turned golden brown remove the baking sheet from under the grill and carefully arrange the filled mushrooms onto the plate with the salad leaves.
- Time to dig in!
Recipe Notes
- For anyone following 2018 BC plans, smoked mackerel is a swap for salmon.
- Why not batch cook this recipe and have a portion ready for tomorrow too!
- I use ordinary smoked mackerel filets instead of the flavoured ones.
- When you’re flaking the mackerel into the bowl, look out for any bones as even packets that state the fillets are boneless may contain a couple!
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