Roast Mackerel with Smoked Mackerel Mash


Preparation info

  • Difficulty


  • Serves


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About


  • 4 × 350 g (12 oz) mackerel
  • coarse sea salt and pepper
  • olive oil, for cooking
  • a large knob of butter, plus extra for brushing
  • 1 bunch of spring onions, sliced
  • 2 smoked mackerel fillets, broken into flakes
  • 1 × mash
  • 1-2 tablespoons horseradish cream
  • 4 wedges of lemon


  • Preheat the oven to its highest temperature. Make three diagonal cuts in each side of the mackerels, cutting through to the bone. Season with salt and a twist of pepper and brush each with butter. Heat a roasting tray on top of the stove with the olive oil, carefully placing the fish in it. Transfer the tray to the oven and roast for 8-10 minutes.
  • While roasting the mackerel, melt the knob of butter in a saucepan. Add the spring onions and cook them over a medium heat for 1-2 minutes until just beginning to soften. Sprinkle in the mackerel flakes, stirring to warm through before adding to the hot mash along with the horseradish cream.
  • Serve the roast mackerel and mashed potatoes with a wedge of lemon.

and more

The horseradish cream can be replaced by English or Dijon mustard, adding a teaspoon at a time until your preferred strength is reached.