Mackerel Jackets
Mackerel, crème fraîche, dill and lemon make a winning combination. If you struggle to get your kids to eat fish, this may be the recipe for you!
This Omega-3 rich smoked mackerel filling for baked potatoes makes a warm and nourishing supper or quick filling lunch. You can also use this mackerel filling for sandwiches or a dip with crunchy veg sticks.
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Mackerel Jackets
Ingredients
- 4 Baking Potatoes
- 1 tsp Olive Oil
- 180 g Smoked Mackerel
- 150 g Crème Fraiche (full-fat)
- 1 Lemon (zest only)
- 0.5 Lemon (juice only)
- 2 tsp Fresh dill (fresh, chopped)
Instructions
- Preheat the oven to 200°C (fan).
- Rub the potatoes with olive oil, prick the skins with a fork, place on a baking tray and sprinkle with salt.
- Put the potatoes into the oven and bake for 1 hour, or until the potatoes are cooked through and the skin is crispy.
- Meanwhile, make the mackerel filling.
- Remove the skin from the mackerel and flake the fish into a bowl.
- Add the crème fraiche, lemon zest, lemon juice, dill, plus salt and pepper. Mix everything together with a fork until the mixture is fairly smooth, with a little bit of texture.
- Once the potatoes are ready, remove from the oven.
- Cut a cross in the top of each potato, then top with the prepared filling and serve sprinkled with a little extra dill.
Notes
- You can use baked sweet potatoes instead of baking white potatoes if you prefer.
- Dairy-free – use soft cashew cheese or oat crème fraiche. Sheep and goat yoghurt work well if you are just cow’s milk free.
- The mackerel filling lasts for 3 days in the fridge and you can also freeze it for 3 months.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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