Smoked mackerel & potato bake

This warming, thrifty family supper takes just ten minutes to prepare. Try it with hot-smoked trout too

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 559
  • fat 42g
  • saturates 18g
  • carbs 34g
  • sugars 4g
  • fibre 3g
  • protein 14g
  • salt 1.47g


  • 700g potatoes, cut into 3cm cubes
  • 1 small onion, thinly sliced
  • 25g butter
  • 200g smoked mackerel
  • 2 tbsp chopped dill
  • 150ml double cream
  • 100ml fish stock
  • 2 tbsp creamed horseradish


  1. Heat oven to 200C/180C fan/gas 6. Cook the potatoes and onion in boiling, salted water for 6-7 mins until almost tender. Drain well. Grease a 20 x 20cm baking dish with a little of the butter, then arrange the potatoes in it.

  2. Break the fish into chunky pieces, discarding any skin and bones. Tuck the pieces in and around the potatoes, then scatter over the dill. Whisk the cream, stock and horseradish together and season. Pour over the potatoes. Dot the remaining butter over the top, then bake for 20-25 mins until golden. Serve with a green salad, if you like.

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