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Smoked Mackerel with Spring Onions & Horseradish Mayonnaise
Smoked Mackerel with Spring Onions & Horseradish Mayonnaise
added by somersetchef

Our new Sandwich/Jacket filling Smoked Mackerel with Spring Onion & Horseradish Mayonnaise has become a big seller which has replaced the staple Pub filling of Tuna & Sweetcorn. We opted to remove the fishy filling because of the largely unknown sourcing and fishing methods that were utilised to produce the tinned Tuna. All we knew was the fact it was processed and canned in Asia. Customers showed mixed emotions when the filling was removed, but was soon forgotten and we now sell more of the Mackerel than we ever did with the Tuna.

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Prep time
  • 10-15 minutes
Cook Time
  • none
  • 4-5 generous Jacket potatoes/Demi Baguettes
  • 6 Smoked Mackerel fillets.
  • 3 Spring Onions
  • Juice of ½ Lemon
  • Pinch Cracked Black Pepper
  • 1 ½ Dessertspoons Quality Horseradish Sauce
  • 6 Dessertspoons Quality Mayonnaise
  • Good Handful Chopped Fresh Coriander
  • 75g Fresh or Defrosted Frozen Peas
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Remove the skin from the Mackerel fillets, and any bones that can be found. Tear flesh by hand into small pieces and place into a mixing bowl. 

Peel the Spring Onions, top and tail. Slice finely into rings and add to the Mackerel. 

Add the Lemon juice, Black Pepper, Horseradish & Mayonnaise. Stir the Ingredients together until well mixed. (The mix needs to be bound and coated without being too wet. If in doubt add four dessertspoons of Mayonnaise, mix and add more if required.

Add the freshly chopped Coriander and Peas and fold through the mix.

If this is being made in advance and being stored in a Fridge, there will be a layer of Oil formed when utilised. This is from both the Fish and the Mayonnaise. Therefore for better results mix the Horseradish and Mayonnaise in its own bowl and add just before use, Mixing the fish oil back into the other ingredients first.


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