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June 16, 2019

Smoked Mackerel and Potato Pie

Posted on May 22, 2019 by in seafood

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Smoked Mackerel Potato and Leek Pie

Oh my gosh, this smoked mackerel and potato pie was so much better than I could ever have imagined.


How complicated can a Smoked Mackerel and Potato Pie be to make? Complicated if you choose to make your own pastry, smoke your own fish and maybe plant your own potatoes. Luckily for me, I have the luxury of being able to buy quality fish, such as the mackerel on my doorstep. Threestreams is a leading trade importer and distributor of salmon and other seafood products to the food service industry in South Africa. They only use superior quality fresh and frozen salmon that is fully traceable from egg to plate.

People complain about the price of salmon, so I wanted to try the cheaper options Threestreams have on offer. I spotted the smoked mackerel and the idea of making a pie started to take shape in my mind. Making a pie, however, is a labour of love. Now, I love my family a lot, but when I get home after a long day, food has to be fast  and ready in 30 minutes max.

Smoked Mackerel Potato and Leek Pie

Smoked Mackerel and Potato Pie

serves 6 – 8

Ingredients

4 hot smoked fillets with pepper and mustard seed

4 – 6 potatoes – peeled and diced in 2×2 cm cubes

2 big leeks – I use the green and white parts – finely chopped

salt and pepper

100 butter – yes, that much

200 – 250 ml cream

a handful chopped parsley

a squeeze of lemon juice

2 x 450 g rolls Woolworths puff pastry – if your oven dish is smaller, yet deeper, you can get away with only one roll. Otherwise you must do some patchwork

1 egg for egg wash

Method

Heat a pan or skillet on the stove and add the butter. Sauté the chopped leeks until soft and buttery. Add the potatoes and toss them until all the potato cubes are covered with a little butter. Place the  mackerel fillets on the potatoes, skin side up. Reduce the heat and put the lid of the pan on. Cook on low heat  for about 10 minutes so that the smoky flavor can penetrate the potatoes while they cook. When the potatoes are soft (not mushy) remove the skin off the mackerel and flake the fish and mix with the potatoes and leeks. Season with salt and pepper. lastly add the lemon juice, cream and parsley and mix. Allow the mixture to cool down.

Preheat oven to 200 C. Scoop the fish mixture into an oven dish and cover with a layer of puff pastry, brush with egg wash and bake until golden brown. Serve with a crisp green salad.

Smoked Mackerel Potato and Leek Pie

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