Smoked Mackerel Brandade

cook 20 mins
  • 750 g (1 1/2 lb) floury potatoes, peeled and cut into chunks
  • 500–750 ml (17 fl oz–1 1/4 pints) hot milk
  • 2 garlic cloves, sliced
  • 150 g (5 oz) smoked mackerel fillets, skin removed
  • 150 ml (1/4 pint) crème fraîche
  • 3 tablespoons chopped parsley
  • 4 tablespoons olive oil
  • salt and pepper
  • hot toast, to serve

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  • Place the potatoes in a medium saucepan and pour over enough milk to cover. Add the sliced garlic and a little seasoning, then bring to the boil and cook for about 15 minutes, or until tender.
  • Meanwhile, place the smoked mackerel in the small bowl of a food processor with the crème fraîche, and blend until smooth. Stir in the chopped parsley and plenty of cracked black pepper.
  • Drain the potatoes, reserving the milk. Return the potatoes to the pan with 4 tablespoons of the milk and the olive oil, and mash until smooth. Mix in the mackerel and season to taste with salt and pepper. Spoon into 4 small bowls and serve immediately with plenty of hot toast.
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