Smoked Mackerel Pie

What does summer smell of to you? Dewy mornings? The seaside? Savoury picnic favourites? There’s nothing more enjoyable than time spent outdoors on a sunny summer’s day – and delicious food is the icing on the cake. So forget slaving away in the kitchen for hours. With just a few ingredients and a bit of planning you can prepare a delicious, hassle-fee picnic in advance.
 
If you’re looking for a savoury & filling picnic recipe then you should try our smoked mackerel tart. This family favourite is perfect with a refreshing drink on a hot day (or a cloudy British afternoon!). This robust tart can be baked the night before, covered with cling-film and refrigerated overnight. Then all you’ll have to do in the morning is just pop it in a basket with a few fresh vegetables or a yummy side salad. Just don’t forget the knife to cut it.

Smoked mackerel pie

8 servings

Pastry:
200g flour
1/2 tsp. salt
freshly ground black pepper
100g cold butter, cut into small pieces
2 egg yolks
2 tbsp. milk

Filling:
30g butter
1 small onion
100g green onions
50g parsley
200g smoked mackerel
freshly ground black pepper
4 eggs
150ml cream
pinch of salt
 
Sieve the flour into a large bowl, add the salt, season with pepper and add the chopped pieces of butter. Rub flour with butter using your fingers until it turns into crumbs resembling sand. Lightly beat egg yolks with milk and add them to the mixture. Knead the dough.

Line the bottom of 24 cm diameter baking dish with the dough and place it in the refrigerator or freezer for 15 minutes.

Preheat the oven to 180oC degrees.

Melt the butter in a frying pan, fry the chopped onion and green onions. Add finely chopped parsley, mackerel divided into small pieces (do not forget to get the bones out), sprinkle with pepper, and remove it from the heat.

Bake refrigerated dough in the oven for 10 minutes until golden brown.

Add the filling and even out the top with a fork.

Beat eggs with cream, salt and pepper and pour over the stuffing. Bake in the oven for 30 minutes or until the top of the pie has a yellowish crust.
 
Switch the oven off and leave the pie in there for another 15 minutes. Serve warm or cold.

Recipe by www.duonosirzaidimu.lt
 

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