Pan-Fried Smoked Mackerel

Pan-fried smoked mackerel © kvalifood.com

Pan-fried smoked mackerel is so simple it barely counts as a recipe — but it’s good. Smoked mackerel is quickly warmed in butter on a pan and served with dill and potato salad. It’s hard to find a faster dinner than this.

Ingredients

Yields 4 servings

  • 2 large smoked mackerel
  • 30 g butter
  • fresh dill, finely chopped

To serve

  • potato salad

Directions

Prepare the mackerel

Clean and fillet the mackerel. Remove the skin and bones, and cut the fillets crosswise into serving pieces.

Pan-fry

Brown the butter in a pan. Add the mackerel pieces and lower the heat. Fry gently for about 2 minutes per side — the fish is already fully smoked, so it just needs to warm through and pick up a little colour.

Serving

Sprinkle with freshly chopped dill and serve with potato salad.

Notes

  • Smoked mackerel is already cooked, so the frying is purely about warming it through and giving it a little crispness.
  • A squeeze of lemon juice over the finished fish adds freshness.
  • Pan-fried smoked mackerel also works well on rye bread with remoulade and raw onion rings.
  • Warm potato salad is the best match, but a cold creamy dressing works too.