Smoked mackerel colcannon
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
CUISINE
COURSE
Main
Method
If using a whole mackerel, place the smoked fish on a chopping board with the cavity of the fish facing you.
Detach the head and pull, working from the head down to the tail, to remove the main frame of the fish at the same time.
Separate the two fillets and slowly flake the fish away from the deeply smoky skin. Do so carefully to avoid bones.
Place the picked flakes of mackerel in a small mixing bowl and refrigerate until needed.
Wash and scrub the potatoes to remove any grit or soil present.
Steam over a large pot of simmering water for 25-30 minutes until cooked and a small paring knife glides through the centre of the potato.
While they are cooking prepare the rest of the vegetables for the colcannon.
Heat the butter in a medium-sized saucepan on a medium-low heat. Once melted, add the leek and onion.
Season with sea salt and cook until softened. This will take approximately 5 minutes. Stir regularly with a wooden spoon to avoid the base of the pan catching. Once cooked, set aside to keep warm.
To prepare the cabbage, remove the tough outer leaves and discard.
Cut the cabbage in half. Remove the core in each half and discard. Using a large knife, shred the cabbage into small strips.
Bring a medium-sized pot of water to the boil and season with salt. Blanch the cabbage for 2 -3 minutes until tender, drain, add to the buttered leek and onion mix and set aside.
Once the potatoes are cooked, place in a large pot. Using the back of a large spoon break the potatoes up until crushed. Add the still-warm cabbage, onion and leek and mix well.
Next, fold the flaked smoked mackerel through along with the extra butter and dill.
Season to taste and serve immediately.
Ingredients
1 whole smoked mackerel or two fillets
700g baby potatoes
1 small savoy cabbage
100g butter, plus an additional 50g to finish
1 onion, sliced
1 leek, washed and sliced
3 sprigs of dill, picked
Method
If using a whole mackerel, place the smoked fish on a chopping board with the cavity of the fish facing you.
Detach the head and pull, working from the head down to the tail, to remove the main frame of the fish at the same time.
Separate the two fillets and slowly flake the fish away from the deeply smoky skin. Do so carefully to avoid bones.
Place the picked flakes of mackerel in a small mixing bowl and refrigerate until needed.
Wash and scrub the potatoes to remove any grit or soil present.
Steam over a large pot of simmering water for 25-30 minutes until cooked and a small paring knife glides through the centre of the potato.
While they are cooking prepare the rest of the vegetables for the colcannon.
Heat the butter in a medium-sized saucepan on a medium-low heat. Once melted, add the leek and onion.
Season with sea salt and cook until softened. This will take approximately 5 minutes. Stir regularly with a wooden spoon to avoid the base of the pan catching. Once cooked, set aside to keep warm.
To prepare the cabbage, remove the tough outer leaves and discard.
Cut the cabbage in half. Remove the core in each half and discard. Using a large knife, shred the cabbage into small strips.
Bring a medium-sized pot of water to the boil and season with salt. Blanch the cabbage for 2 -3 minutes until tender, drain, add to the buttered leek and onion mix and set aside.
Once the potatoes are cooked, place in a large pot. Using the back of a large spoon break the potatoes up until crushed. Add the still-warm cabbage, onion and leek and mix well.
Next, fold the flaked smoked mackerel through along with the extra butter and dill.
Season to taste and serve immediately.
