Cheesy Smoked Mackerel Gratin
Cheesy Smoked Mackerel Gratin

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, cheesy smoked mackerel gratin. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Cheesy Smoked Mackerel Gratin is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Cheesy Smoked Mackerel Gratin is something that I’ve loved my entire life. They’re nice and they look wonderful.

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.

To get started with this recipe, we have to prepare a few ingredients. You can cook 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. Prepare 1 lemon
  2. Prepare 400 g potatoes
  3. Take 1 tablespoon dijon mustard
  4. Prepare 30 g rennet-free parmesan
  5. Get 100 g smoked mackerel fillet
  6. Prepare 2 little gem lettuce
  7. Get 1 pot of organic double cream
  8. Make ready 1 dried bay leaf
  9. Take 150 ml milk
  10. Get 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.

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