Name: Smoked Mackerel Dauphinoise
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Western
Ingredients: 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

Smoked Mackerel Dauphinoise

Print Recipe

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

Author: Rachel Page
Prep Time: 15 mins
Cook Time: 1 hour
Total Time: 1 hour 15 mins
Yield: 4 1x
Category: Dinner
Method: Oven baked
Cuisine: Western

Ingredients

Scale

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

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Instructions

Preheat the oven to 190ºC/170ºC Fan/375ºF (gas mark 5).
Slice the potatoes, about as thick as a one pound coin - no need to peel them. Put them in a shallow, ovenproof dish.
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.
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.
Bake in the oven for about 1 hour until the cream is bubbling and the potatoes are tender.

Keywords: mid-week, comfort, creamy

Find it online: https://marmaladeandme.com/smoked-mackerel-dauphinoise/