Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, cheesy smoked mackerel gratin. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

You are here: Home / Recipes / Recipes by Main Ingredient / Dairy / Smoked Mackerel Gratin. Jump to Recipe - Print Recipe. I have a huge amount of love for smoked & tinned fish, it is delicious, cheap and when sealed in its packet keeps well for.

Cheesy Smoked Mackerel Gratin is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Cheesy Smoked Mackerel Gratin is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. 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. Make ready 1 lemon
2. Make ready 400 g potatoes
3. Get 1 tablespoon dijon mustard
4. Get 30 g rennet-free parmesan
5. Prepare 100 g smoked mackerel fillet
6. Take 2 little gem lettuce
7. Make ready 1 pot of organic double cream
8. Prepare 1 dried bay leaf
9. Make ready 150 ml milk
10. Get 2 tablespoons olive oil
11. Make ready Pinch pepper and salt

Melt the butter in a pan and stir in the flour. Remove from the heat and gradually add the milk, stirring well. Spread the kohlrabi slices in one layer. Season with salt and pepper and flake one third of the mackerel over the top.

Steps 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.

Smoked fish and cream is a food marriage made in heaven. In a bowl, mix the cream with the mustard and season with salt and pepper. Bring a large saucepan of water to the boil. Assemble a few hours ahead, cover and chill. Score a cross in the bottom of each tomato and put them in a bowl.

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