Creamy smoked mackerel….mmmmmmmm! I invented this awesome recipe one day when my kitchen cupboards and fridge were virtually empty. I love making it when I’m starving and have zero patience, because I know that in 15 minutes I’ll have something delicious and comforting to eat. It’s one of those weekday dinner recipes that’s good to master, so that when time is of the essence you can whip it up with ease.
I remember my 14 hour days of studying during medical school. I would cook almost every day because it allowed me to have a creative outlet while resting my tired brain. I loved trying out new recipes and I especially loved eating all the food I created. If you’re feeling stressed or bored, I highly recommend finding a new recipe and trying it out. Cooking is fun! And who knows, you might just discover a hidden talent that you weren’t aware of.
I am sooo inspired by the celebrity chef Lorraine Pascale. She was a full time model but then decided to make a career change. So she tried a cookery course and fell in love with it! Fast forward many years later, Lorraine has hosted several cooking shows in the UK and the USA, she ran her own bakery in Covent Garden, she supplied Selfridges with baked goods, and she has also written several amazing cooking books. So, I encourage you take a page out her book and try something new, maybe something even outside your comfort zone because this is where you will grow the most.
Now back to my creamy smoked mackerel recipe……I used Elmlea cream which is a great substitute for single cream because it has less fat but still gives that lovely creamy texture to a sauce. I also used Harissa paste, a spicy North African condiment, which is a quick-cheat way to provide instant flavour and depth. By the way, I think Harissa paste is a great thing to have in your pantry because it will liven up any sauce and I hear that it can be used as a marinade. But if you’re not into chilli, then you can just omit it or use a few teaspoons of mustard instead. I love eating this creamy smoked mackerel sauce with basmati rice or a flat bread. It’s super easy, so give it a go and see what you think (keep on scrolling down for ingredients and instructions).
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Serves 3 
Prep: 15 mins 
Difficulty level: Easy
Ingredients:
- 2 x 200 gram pack of Smoked Mackerel Fillets (or 8 small fillets), sliced into 2cm pieces. I usually buy the Piri Piri flavour
- 1 small onion, sliced
- Elmlea Single Cream, 284 mls
- 1 teaspoon Rapeseed oil
- 2 & 1/2 teaspoons Harissa Paste
- 1/4 of a Knorr Chicken Stock cube (no added MSG)
Method:
- Heat the oil in a saucepan for a few minutes.
- Then add the onion and sauté for a few minutes until lightly browned.
- Throw in the smoked mackerel and stir fry gently for one minute (be careful not to turn the fish too much otherwise it will flake and loose its shape).
- Add the Elmlea, Harissa paste and Knorr stock cube. Turn the heat down and simmer for about 5 minutes.
- Adjust the taste of the sauce to your liking (I tend not to add too much salt since the smoked mackerel is quite salty).
- Eat with gusto!
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