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 fresh mint, chopped
- 2 tbsp fresh chives, chopped
- 4 small smoked mackerel fillets
- 1 pinch 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
975
% Daily Value*
Fat
61
g
94
%
Saturated Fat
14
g
88
%
Trans Fat
1
g
Polyunsaturated Fat
17
g
Monounsaturated Fat
25
g
Cholesterol
217
mg
72
%
Sodium
567
mg
25
%
Potassium
2151
mg
61
%
Carbohydrates
10
g
3
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
91
g
182
%
Vitamin A
15748
IU
315
%
Vitamin C
17
mg
21
%
Calcium
145
mg
15
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
