I love all smoked fish; eels are my particular favourite. There are two types of smoked fish - hot or cold smoked. Cold smoked fish, such as smoked salmon, are just warmed in a low smoke to take on the flavour. Mackerel and eels, though, are actually cooked in hot smoke.
Ingredients
- 6 medium carrots, peeled
- 4 tbsp olive oil
- 4 tbsp good quality mayonnaise
- 3 tsp creamed horseradish
- 2 tbsp chopped fresh mint
- 2 tbsp chopped fresh chives
- 4 small smoked mackerel fillets
- salt and freshly ground black pepper
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Nutrition Facts
Warm Smoked Mackerel with Marinated Roast Carrots and Horseradish Mayo
Amount per Serving
Calories
3894
% Daily Value*
Fat
242
g
372
%
Saturated Fat
55
g
344
%
Trans Fat
1
g
Polyunsaturated Fat
67
g
Monounsaturated Fat
98
g
Cholesterol
870
mg
290
%
Sodium
2227
mg
97
%
Potassium
8565
mg
245
%
Carbohydrates
38
g
13
%
Fiber
11
g
46
%
Sugar
20
g
22
%
Protein
366
g
732
%
Vitamin A
62698
IU
1254
%
Vitamin C
66
mg
80
%
Calcium
562
mg
56
%
Iron
23
mg
128
%
* Percent Daily Values are based on a 2000 calorie diet.
