An easy supper dish from Trish Hilferty. I like to serve this with rocket or watercress.
Ingredients
- 20 g unsalted butter
- 250 g smoked mackerel
- 1 small white onion sliced as thinly as possible
- 500 g waxy potatoes peeled and cut into slices 5mm thick
- 250 ml milk
- 250 ml extra thick double cream
- 2 tbsps dijon mustard
- sea salt & black pepper
Servings:
Instructions
- Preheat the oven to 180 C gas Mark 4. Grease a 20 cm gratin dish with the butter. Skin the mackerel and flake the flesh into bite sized pieces, discarding any bones.
- In a bowl gently mix together the fish, onion and potatoes then put in the gratin dish.
- Mix together the milk, cream and mustard , season with salt and pepper then pour over the potatoes. Cover the dish with foil and bake for 45 minutes.
- Remove the foil and continue to cook for 10-15 minutes until the top is golden brown, the cream is bubbling and the potatoes are tender. Serve immediately.
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