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Fresh Smoked Mackerel with Smokey Mash and Leeks

Created by SteveA

Fresh lightly smoked fried mackerel with a smokey mash with peas and Leeks.

2 people
Difficulty rating of
Prep time
10 minutes
Cook time
30 mins


  • 4 fillets fresh raw smoked mackerel
  • 500g mashing potatoes (desire, etc)
  • 3 tablespoons peas
  • 3 leeks
  • to taste salt and pepper
  • 4 teaspoons smoked water (optional)
  • 4 cloves thinly sliced garlic
  • 3 knobs butter
  • 1 tablespoon light olive oil (or similar)

Recipe Method

Prepare the mashed potatoes - peel and chop the potatoes into small cubes, then boil in lightly salted water till soft (around 15 minutes). Drain and mash with a tablespoon of butter (or more to taste!). Add the smoked water if you have it, along with smoked sea salt and pepper to taste. Once mashed stir in the cooked peas (microwaved frozen are perfect for this).

Whilst cooking the mashed potatoes, prepare the leeks. Peel the first layer or two off, then wash, top and tail then slice into 5mm slices (roughly!). Sauté in two knobs of butter with a couple of sliced cloves of the garlic till soft. Season well to taste with salt and pepper.

Prepare the mackerel by cutting the central section with bones out. Leave the skin as this is delicious crispy. Season well with (smoked) sea salt.

Once the mash and leeks are almost ready, heat a large frying pan till hot, add the light olive oil then place the mackerel fillets skin side down, two at a time pressing down on them with a spatula for a minute to stop them curling up. Add the other two fillets and hold down again. Fry them for another 3-5 minutes skin side down till the skin is crispy (but not burnt), then turn and fry for another minute, then take out and rest on kitchen paper.

Plate the mash, leeks and mackerel. Drain the oil and add the final butter and garlic, fry gently for a minute or two, then cover the fish with the butter.

Serve and enjoy :-)


If you can't get the raw lightly smoked fillets then the cooked smoked will be fine, just cook for a couple of minutes till hot.

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