Smoked Mackerel
The pronounced flavor and soft, flaky, moist meat of Smoked Mackerel alternates between the robust, dark midline to the milder, lighter edge, making for a complexity of flavors with each bite. For added intricacy, temper the rich flavor by serving it with a sharp, tangy sauce, such as unsweetened cranberry or a vinegar based dressing.
Potato and Smoked Mackerel Dauphinoise
Ingredients:
* 1/2 pound Cochrane Smoked Mackerel, flakedinto large pieces
* 1 pound large new potatoes, peeled and sliced 1/8 inch thick
* 2 bay leaves
* 2 cups heavy cream
* 1 tablespoon grainy mustard
* Salt and freshly ground pepper
Directions:
Preheat the oven to 375°. In an 8-by-10-inch gratin dish, gently toss the potatoes with the mackerel and bay leaves. In a bowl, mix the cream with the mustard and season with salt and pepper. Pour the cream over the potatoes and bake for about 1 hour, or until the cream has thickened and the potatoes are golden and tender. Discard the bay leaves before serving.
Nutritional Information
Potato and Smoked Mackerel Dauphinoise
Ingredients:
* 1/2 pound Cochrane Smoked Mackerel, flakedinto large pieces
* 1 pound large new potatoes, peeled and sliced 1/8 inch thick
* 2 bay leaves
* 2 cups heavy cream
* 1 tablespoon grainy mustard
* Salt and freshly ground pepper
Directions:
Preheat the oven to 375°. In an 8-by-10-inch gratin dish, gently toss the potatoes with the mackerel and bay leaves. In a bowl, mix the cream with the mustard and season with salt and pepper. Pour the cream over the potatoes and bake for about 1 hour, or until the cream has thickened and the potatoes are golden and tender. Discard the bay leaves before serving.
Nutritional Information
