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

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Prep Time 1 hour
Course Main Courses
Servings 4 people
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free



  • 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.


  • 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.
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