Cheesy Smoked Mackerel Gratin
Cheesy Smoked Mackerel Gratin

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, cheesy smoked mackerel gratin. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Gratin of smoked mackerel, horseradish, parsnips and potatoes recipe. Hand over in a lidded gratin dish (to be kept or returned, as you wish) or cover the dish with cling film, reusable food. We've added a twist to this classic cheesy gratin by using grated potatoes rather than sliced. This makes it quicker and binds the potatoes and cheese sauce together.

Cheesy Smoked Mackerel Gratin is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Cheesy Smoked Mackerel Gratin is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have cheesy smoked mackerel gratin using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Cheesy Smoked Mackerel Gratin:
  1. Make ready 1 lemon
  2. Get 400 g potatoes
  3. Take 1 tablespoon dijon mustard
  4. Prepare 30 g rennet-free parmesan
  5. Make ready 100 g smoked mackerel fillet
  6. Take 2 little gem lettuce
  7. Get 1 pot of organic double cream
  8. Prepare 1 dried bay leaf
  9. Get 150 ml milk
  10. Take 2 tablespoons olive oil
  11. Take Pinch pepper and salt

Toss the ciabatta chunks with the remaining oil and Parmesan, then scatter over the filling. Glug some olive oil into an oven proof dish. Add a handful of spinach then the mackerel. Stir the mustard into the yoghurt then spread over the mish and spinach.

Instructions to make Cheesy Smoked Mackerel Gratin:
  1. Preheat the oven to 220°C / 200°C (fan) / 425°F/ Gas 7.
  2. Peel and slice the potatoes, about the thickness of a pound coin. Then grate the zest of lemon.
  3. Add the sliced potato, bay leaf, lemon zest, 100ml of double cream, dijon mustard and 150ml of milk in a larga pot over a medium-low heat. Simmer gently for 10 minutes.
  4. Remove the skin from the mackerel fillet. Break the mackerel fillet into different sized pieces, some small flakes and some larger chunks.
  5. Remove the outer leaves of the little gems, tear them roughly and put in a bowl to serve. For the salad dressing, juice the lemon and mix the 1-2 olive oil, season to your taste with salt and pepper.
  6. Once the mixture in the pot has tickened and potatoes softened, combined with most of the mackerel in a oven proof dish, holding back a few pieces. Top with the remaining mackerel and grate the parmesan over the dish.
  7. Cook the gratin in a oven for 10 minutes, or until piping hot throughout and golden brown on top.
  8. Serve the creamy gratin with a side of salad.

Add a handful of spinach then the mackerel. Stir the mustard into the yoghurt then spread over the mish and spinach. Drain and slice the potatoes, arrange on top of the yoghurt. Remove from the heat and whisk in the milk in several pours, continuously whisking until you get a smooth sauce. In a bowl, mix the cream with the mustard and season with salt and pepper.

So that’s going to wrap this up with this exceptional food cheesy smoked mackerel gratin recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!