WebPreheat the oven to gas 6, 200°C, fan 180°C. Using a sharp knife, slash the skins of each side of the mackerel and season well. Put a few lemon slices and one …
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WebOnce the 4 hours are up, remove the salmon from the brine, pat dry with paper towels. Place salmon on a plate, return to the fridge - uncovered - for 2 hours. Hot …
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Ready to make my low carb smoked mackerel pate? Blitz everything for a few seconds at a time, adding a little olive oil if too dry, add salt and spices to your taste and scoop into a pretty serving dish. The recipe will yield a lot (10 servings).
Discover BBC Good Food's best ever recipes using thrifty smoked mackerel, including pâtés and dips, sandwiches, chowders, sushi, risotto and salads. A fresh twist on a classic smoked mackerel recipe, these beetroot canapés make a great nibble with an aperitif. Rostis are perfect party food
Mackerel (smoked) consists of 16% fat, 19% protein, 0% carbs, 0% fiber and 50% water. Mackerel (smoked) has 232 calories per 100g, that is 117% higher than other foods in Fish products and fish dishes. In total 62% of the calories in Mackerel (smoked) are from fat, 33% from protein and 0% from carbohydrates.
Warm the water and mix the brine ingredients thoroughly. Cool the blend completely. Immerse the mackerel in the brine and allow to rest in a cool place for 2 hours. If there is not enough solution to immerse the whole fish, add water and salt in the same proportions.