Smoked mackerel and red quinoa patties | Fish recipes | Jamie magazine recipes (2024)

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Smoked mackerel & red quinoa patties

Cumin, caraway, chilli & fresh herbs

  • Gluten-freegf

Cumin, caraway, chilli & fresh herbs

  • Gluten-freegf

“These flavour-packed fishcakes are lovely as they are, but even better served with a poached egg and a green salad. The red quinoa looks great, but if you only have white quinoa to hand, that will be fine, too. ”

Serves 4 - 6

Cooks In1 hour 30 minutes

DifficultyNot too tricky

Jamie MagazinePotato

Nutrition per serving
  • Calories 488 24%

  • Fat 33.5g 48%

  • Saturates 5.6g 28%

  • Sugars 5.2g 6%

  • Salt 1.3g 22%

  • Protein 18.8g 38%

  • Carbs 31.6g 12%

  • Fibre 2.9g -

Of an adult's reference intake

Smoked mackerel and red quinoa patties | Fish recipes | Jamie magazine recipes (2)

Recipe From

Jamie Magazine

By Yotam Ottolenghi

Tap For Method

Ingredients

  • 1½ teaspoons cumin seeds
  • 2½ teaspoons caraway seeds
  • 1 large baking potato , (about 500g)
  • 100 g red quinoa
  • olive oil
  • 1 onion
  • 1 tablespoon Urfa chilli flakes , (or ⅔ teaspoon regular chilli flakes)
  • 3 x 200 g smoked mackerel fillets , skin off, pin-boned, from sustainable sources
  • 1 bunch of fresh parsley
  • ½ a bunch of fresh tarragon
  • 1 large free-range egg
  • 2½ lemons
  • 120 soured cream , (optional)

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Smoked mackerel and red quinoa patties | Fish recipes | Jamie magazine recipes (3)

Recipe From

Jamie Magazine

By Yotam Ottolenghi

Tap For Ingredients

Method

  1. Lightly toast the cumin and caraway seeds, crush and set aside.
  2. Preheat the oven to 220ºC/425ºF/gas 7. Place the potato on a small baking tray and bake for 45 to 60 minutes, or until soft in the middle.
    Slice in half, scoop the flesh into a bowl (you should have roughly 350g); the skin can be discarded (or eaten!). Roughly mash the flesh and set aside to cool. Turn the oven down to 190ºC/375ºF/gas 5.
  3. Bring a small pan filled with plenty of water to the boil over a high heat. Add the quinoa and cook for 14 to 15 minutes, or until it’s cooked but still retains a bite. Drain and stir through the potato.
  4. Add 3 tablespoons of oil to a medium frying pan and place over a medium–high heat.
  5. Peel and finely chop the onion. Once the pan is hot, add the onion and a pinch of sea salt and fry for 8 minutes, or until soft and caramelised, stirring frequently.
  6. Stir in the cumin, caraway and chilli flakes for 1 minute, then add the onion and spices to the potato and quinoa.
  7. Flake the mackerel into 1 to 2cm pieces, pick and roughly chop the herbs and beat the egg; add it all to the mixture along with ¾ of a teaspoon of salt, the zest of 1½ lemons and plenty of freshly ground black pepper.
  8. Mix to combine. Shape the mixture into 12 patties 6 to 7cm wide and 2 to 3cm thick, then set aside.
  9. Add 2 tablespoons of oil to a large frying pan and place over a medium–high heat. Once hot, add half the patties and fry for 3 to 4 minutes, or until golden-brown on both sides, carefully turning halfway through.
  10. Remove from the pan and place on a lined baking tray. Add another tablespoon of oil to the pan and continue with the remaining patties in the same way. Finish them off in the oven for about 8 minutes, or until cooked through.
  11. Cut the remaining lemon into wedges and serve with the hot patties along with soured cream for dipping, if you like.

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Smoked mackerel and red quinoa patties | Fish recipes | Jamie magazine recipes (7)

Recipe From

Jamie Magazine

By Yotam Ottolenghi

Related video

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Smoked mackerel and red quinoa patties | Fish recipes | Jamie magazine recipes (2024)

FAQs

Does smoked mackerel need to be cooked? ›

Delicious and nutritious, smoked mackerel comes ready to eat, with only the minimum of cooking required if desired. It's a common misconception that smoked mackerel is raw, when actually it has been cooked by the smoke and given an extra special flavour.

How do you cook ready to eat smoked mackerel fillets? ›

Cooking instructions: Grill

If freezing at home, defrost thoroughly before heating. Before heating: Preheat grill. Remove all packaging and place on the base of grill pan. During heating: Grill under a moderate heat for 6-7 mins.

How do you eat whole smoked mackerel? ›

Using a knife and spoon, take off the flesh on the first fillet and put it into a clean mason jar (you can chop it into smaller pieces). Be careful to remove any bones. Remove the spine, taking as many bones as possible. Remove the remaining fillet, taking out the bones and chopping them into bite-sized pieces.

How to smoke a mackerel? ›

Put a wire rack inside the tray and lay the fish skin side down on top. Cover the tray with a lid, an upturned roasting tray or foil, then turn on the heat to medium. After a couple of minutes, when the contents of the tray start smoking, leave for five minutes, then check to see if the fish is cooked through.

Should you eat the skin on smoked mackerel? ›

Fish skin is a great source of nutrients that support optimal human health, such as protein, omega-3 fatty acids, and vitamin E. Consuming fish skin could contribute to muscle growth, improved heart health, and healthy skin.

Can you eat too much smoked mackerel? ›

Smoked fish such as smoked haddock, mackerel or salmon can also be an inexpensive and convenient option, but it is high in salt. If you include this in your diet, keep it to small amounts (mixed with other fish in a frozen 'fish pie mix', for example) and pair it with other ingredients without added salt.

What pairs well with mackerel? ›

Pour mustard sauce over or alongside grilled mackerel. Perfect served with crushed new potatoes and cooked vegetables such as mangetout and baby carrots.

Why is smoked mackerel so expensive? ›

A sharp increase in quayside prices is threatening to push up the cost of canned and smoked mackerel for British shoppers, according to processors.

Is canned smoked mackerel good for you? ›

Yes. Mackerel that's been cooked and preserved by canning retains all the health benefits of fresh mackerel, including those vital omega-3 fatty acids and protein. Also, canned mackerel is ready to eat and easy to grab from your pantry or pack, so chances are you'll get its benefits more often.

Why is my smoked mackerel mushy? ›

Why is my smoked fish mushy? #1: If store bought, your smoked fish could be mushy for one or more reasons, I would think the most common would be from excessive heat “overcooking” the fish, especially running the heat up high too early in the process.

How long can you keep smoked mackerel in the fridge once opened? ›

When properly refrigerated, most unopened smoked fish products can retain peak flavor for 7-10 days (unless otherwise marked). However, once opened, it's advisable to consume within 5 days for best taste and texture.

How to tell if smoked mackerel is bad? ›

Fish has gone bad if it's 1 or 2 days past the sell-by date on the packaging. This indicates that the fish's freshness is gone and the meat has expired. Other signs include cloudy eyes, a slimy coating, a sour smell, mushiness, or discoloration.

What is the best wood for smoking mackerel? ›

Use a robust wood smoke flavour such as hickory or oak – the strong flavour of mackerel can take a heavier smoke.

Can smoked mackerel be eaten cold? ›

Gently cured mackerel fillets before being roasted over the oak fire in our hot smoker. Full of flavour, whether eaten hot or cold.

Can I eat mackerel without cooking? ›

Either straight out of the can, or just like you'd eat canned tuna. Toss the plump little fillets into a niçoise salad, flake them up for a mackerel melt sandwich or add to pasta—and that's just for starters.

Can you eat smoked fish without cooking? ›

'Cold-smoked' fish is normally labelled as 'smoked' fish on packaging. It has been cured (for example, in salt) and then smoked at a low temperature, but it is not cooked through. RTE cold-smoked fish typically come in thin slices, and it can be eaten hot or cold.

Can mackerel be eaten raw? ›

First, let's talk about the types of seafood that can be eaten raw. Here are a few common types of fish eaten raw: seabass, swordfish, salmon, trout, mackerel, tuna and salmon. Other types of seafood, like shrimp, crab, scallops, eel and octopus are also widely and safely eaten raw.

References

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