Smoked Mackerel Dauphinoise

This is the perfect mix of creamy, layered potatoes and smoky, peppered mackerel. Then let the oven do the magic.

Tweaked from a recipe by Nigel Slater


  • 450g (1lb) floury potatoes, something like King Edwards or Maris Piper
  • 225g (8oz) smoked mackerel fillets - I like the peppered ones
  • 300ml (10floz) double cream
  • 200ml (7floz) milk
  • 1 tablespoon grain mustard

You will also need -

a baking dish - something like a lasagne dish would be good


  1. Preheat the oven to 190ºC/170ºC Fan/375ºF (gas mark 5).
  2. Slice the potatoes, about as thick as a one pound coin - no need to peel them. Put them in a shallow, ovenproof dish.
  3. Remove the skin from the mackerel fillets and break them into bite sized flakes. Now bury the mackerel flakes under the potato slices letting some pieces peep out of the top.
  4. Mix together the cream, milk and mustard in a jug and pour over the potatoes. You probably won't need any seasoning - especially if you use peppered mackerel.
  5. Bake in the oven for about 1 hour until the cream is bubbling and the potatoes are tender.

Keywords: mid-week, comfort, creamy