Warm Smoked Mackerel with Marinated Roast Carrots and Horseradish Mayo
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
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
975
Calories
61G
Fat
14G
Saturates
5G
Sugars
567G
Salt
91G
Protein
10G
Carbs
3G
Fibre
ⓘ UK Government Reference Intakes (RIs).
