When the colder weather is draws in, we like to turn our smoked mackerel into a delicious breakfast or lunch. We found that this recipe goes well with piccalilli (we use our homemade piccalilli, yum!)
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Piggy Petes Products Used:
Smoked Mackerel Fillets, Smoked Mature Cheddar, Smoked Black Pepper
Ingredients:
50g Butter (room temperature)
50g Plain Flour
100ml Whole Milk (warm)
150ml Chicken Stock (warm)
250g Smoked Mature Cheddar (grated)
2tsp English Mustard
2tbsp Worcestershire Sauce
2x Smoked Mackerel Fillets (skinned and flaked)
1x Pinch of Smoked Black Pepper (to taste)
4x Slices of good bread/baguette
1tbsp Piccalilli (or chutney of your choosing)
Method:
1) In a saucepan, melt the butter and stir in the flour to make a roux. Cook for a few minutes whilst stirring regularly to prevent the roux from burning.
2) Stir in the warm milk and chicken stock until it becomes a smooth thick sauce.
3) Add the cheese and stir until you have a thick smooth paste.
4) Add in the mustard, Worcestershire sauce and the flaked mackerel. Season with the smoked black pepper.
5) Toast the bread and butter it. Place on a baking tray and top with the mackerel mixture. Cook under the grill for a couple of minutes until golden brown and the mixture is bubbling.
6) Serve the smoked mackerel rarebit along side the piccalilli (or your choice of chutney) and enjoy!
Inspiration Source:
https://food-mag.co.uk/food-recipes/mains/mackerel/smoked-mackerel-rarebit/