Smoked mackerel is brined before smoking ... use in a sandwich filler or flaked for use in salads. Flavours such as hot horseradish and low-fat dairy products such as fromage frais and lemon ...

as you don’t want the mackerel to break up too much. Season to taste with salt and pepper and cook for 1 more minute to make sure it’s hot through, then serve.

This is one of the recipes they created - a delicious smoked mackerel pâté that's perfect for a light spring lunch. You can make this pâté in advance and keep it well covered in the fridge for ...

When the oil is hot but not smoking ... The post This Fried Rice With Smoked Mackerel Packs An Umami Punch first appeared on Spoon University.