Available both fresh and frozen year round, smoked mackerel is one of the least expensive and most popular of all smoked fish. Smoked mackerel is brined before smoking, then kiln-smoked so that it ...

Available both fresh and frozen year round, smoked mackerel is one of the least expensive and most popular of all smoked fish. Smoked mackerel is brined before smoking, then kiln-smoked so that it ...

In every shop, smoked mackerel is available, which can be used to prepare not only a breakfast spread but also a delicious dinner dish. Smoked mackerel is not only tasty but also an economical fish.

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 ...

However, to avoid depleting stock levels you should avoid catching fresh mackerel before June or July, before when they are spawning. In any case, our weather at the moment seems to be far from ...

And thank Cornwall-based chef, Pete Biggs, for this smoked mackerel, bacon and duck egg, which should impress even the most particular of foodies. The Doom Bar beer adds a kick to the bread ...

Toss through the mackerel and taste and season, if needed. Put the rice on to boil in lightly salted water and drain when cooked. Heat the oil and sauté the onion, until it has turned translucent.

Note: You could substitute the smoked salmon for some of Frank Hederman’s smoked mackerel. Can also be made in one large ovenproof dish instead of four small ones. Preheat the oven to 200˚C.

An alternative to bacon would be shreds of smoked venison or Parma ham, or maybe smoked mackerel. Radish sprouts are stunningly coloured sprouted seeds with a spicy heat. Enterprising wholefood shops ...