Are you looking for a delicious and easy-to-make dish? Look no further! Our smoked mackerel and potatoes recipe is the perfect combination of smoky fish, tender potatoes, and fresh herbs. This article will guide you through creating this mouthwatering meal that’s sure to impress your family and friends.
Ingredients
- 1 kg potatoes (preferably new potatoes)
- 200-300 g smoked mackerel
- 1 small bunch of fresh dill
- 2-3 tablespoons olive oil
- 1-2 cloves of garlic
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- Sour cream or Greek yogurt for serving (optional)
Preparation Time
Total time: Approximately 1 hour Difficulty: Easy
Instructions
- Preheat your oven to 200°C (400°F).
- Wash the potatoes thoroughly. If using new potatoes, leave the skin on; otherwise, peel them. Cut larger potatoes into chunks or leave small ones whole.
- In a large bowl, mix the potatoes with olive oil, minced garlic, salt, and pepper. Ensure each piece is well-coated.
- Spread the potatoes in a single layer on a baking sheet and roast for 35-40 minutes, turning occasionally for even browning.
- While the potatoes are roasting, remove the skin and bones from the smoked mackerel and flake the flesh into small pieces.
- Finely chop the dill, reserving some for garnish.
- Once the potatoes are golden and crispy, transfer them to a large bowl.
- Gently mix in the flaked smoked mackerel and chopped dill, being careful not to break up the potatoes too much.
- Add lemon juice to taste for freshness and balance. Adjust salt and pepper if needed.
- Serve hot, garnished with the reserved dill.
Read also: Potato Casserole with Vegetables
Serving Suggestions
This smoked mackerel and potatoes recipe is delicious on its own, but you can elevate it further with these serving suggestions:
- Offer chilled sour cream or Greek yogurt on the side for a creamy contrast.
- For a zesty twist, serve with a honey-mustard sauce.
- Pair with a crisp green salad for a complete meal.
Tips for Perfect Results
- For a spicier version, add a pinch of red pepper flakes or paprika to the potatoes before roasting.
- If you prefer softer potatoes, par-boil them for 5-7 minutes before roasting.
- Experiment with different herbs like parsley or chives for varied flavors.
This smoked mackerel and potatoes recipe combines simplicity with rich flavors, making it an excellent choice for both weeknight dinners and special occasions. The smoky fish, crispy potatoes, and fresh dill create a harmonious blend that will tantalize your taste buds. Give this recipe a try, and it’s sure to become a favorite in your culinary repertoire!
Smoked Mackerel and Potatoes Recipe
Ingredients
- 1 kg potatoes preferably new potatoes
- 200-300 g smoked mackerel
- 1 small bunch of fresh dill
- 2-3 tablespoons olive oil
- 1-2 cloves of garlic
- 1 tablespoon lemon juice
- to taste Salt and freshly ground black pepper
- Sour cream or Greek yogurt for serving optional
Instructions
- Preheat your oven to 200°C (400°F).
- Wash the potatoes thoroughly. If using new potatoes, leave the skin on; otherwise, peel them. Cut larger potatoes into chunks or leave small ones whole.
- In a large bowl, mix the potatoes with olive oil, minced garlic, salt, and pepper. Ensure each piece is well-coated.
- Spread the potatoes in a single layer on a baking sheet and roast for 35-40 minutes, turning occasionally for even browning.
- While the potatoes are roasting, remove the skin and bones from the smoked mackerel and flake the flesh into small pieces.
- Finely chop the dill, reserving some for garnish.
- Once the potatoes are golden and crispy, transfer them to a large bowl.
- Gently mix in the flaked smoked mackerel and chopped dill, being careful not to break up the potatoes too much.
- Add lemon juice to taste for freshness and balance. Adjust salt and pepper if needed.
- Serve hot, garnished with the reserved dill.