When about two weeks ago Charles (Five Euro Food) posted the famous Kedgeree recipe, using smoked mackerel, I was very glad to discover a new way to prepare this delicious fish. In fact, even though I love smoked mackerel, I have been preparing it for many years in only one way. I promised Charles I would write about it, so here it is!
The addictive mackerel and egg spread you see above comes from Poland, where smoked Atlantic mackerel is very popular and often ends up prepared this way. The spread is very quick to prepare and makes a wonderful everyday sandwich filler (it keeps for several days in the fridge), but I also find it perfect as a canapé topping. Maybe it is due to the big egg content, but somehow I thought it could be a nice idea of an Easter snack.
This spread goes well with all types of bread (even the “diet” crunchy one), but the canapés you see above were a real hit. I made them with a recent find: tiny round slices of my beloved German pumpernickel bread. If you can find this bread, I strongly recommend it not only with this spread, but with any pickled or smoked fish.
TIP: If you cannot find smoked Atlantic mackerel, you can substitute it with another smoked fish, but choose the one which has very delicate, flaky flesh (smoked salmon is not a good substitute here).
Preparation: 10 minutes
Ingredients (makes about 300 ml):
150 g smoked Atlantic mackerel without skin or bones (I also discard the darkest flesh parts, because they tend to taste bitter)
2 hard-boiled eggs
1 big pickled cucumber (fermented in salted brine or pickled in vinegar, both are ok)
1/2 medium white or yellow onion (the red one I used looked better but was somewhat not strong enough here)
2 – 3 heaped tablespoons mayonnaise
(chives to decorate)
Shred the fish with your fingers, discarding all the small bones and put it in a big bowl.
Chop the cucumber as finely as you can.
Chop finely the onion and the hard boiled eggs.
Combine all the ingredients with the shredded mackerel, add the mayonnaise, season with salt and pepper.
Mix everything with a fork. Taste, add some more salt and pepper if necessary (you may also want to add more onion or cucumbers depending on your preferences).