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Smoked Mackerel Pots

Main Ingredient(s): Butter, Eggs, Potato

Type: Starter | Difficulty: Medium | Serves: 8

This doesn’t rise as much as a soufflé, but is still nice and light.  Different flavours of smoked mackerel can be used to give different results, flaky smoked salmon or kippers also work well.

Provided by Jenny Thomson.

 


Method

Serves 4 as a main course or 8 as a starter.

Grind the cardamom pods and cloves in a pestle and mortar, remove the cardamom husks  

Mix in the turmeric and chilli powder. 

Melt the butter in a saucepan, add the spices and cook for a moment, add the garlic and cook for a moment longer. 

Add the mackerel, lemon juice and tomato puree, cook gently for a few minutes. Remove from the heat and allow to cool slightly. 

Oil or butter 1 large soufflé dish or 8 small ramekins. 

Add the egg yolks to the fish mixture Whisk the egg whites until stiff but not dry  

Thoroughly stir in 1 spoonful of egg white into the fish mixture and then fold in the rest of the egg white. 

Pour into the soufflé dish or divide between the ramekins. 

Bake in a preheated oven Gas 6/200C/400F for 15 – 20 min for the large soufflé or 10 min for small ones.

 

Ingredients

10 cardamom pods

5 cloves

1 tsp ground turmeric

½ tsp chilli powder

1 large clove garlic chopped

1oz/30g butter

8oz/250g smoked mackerel skin removed and broken up

juice of 1 lemon

1 tablespoon tomato puree

4 large eggs separated

2 tablespoons cooked mashed potato/sweet potato

 


Where to buy the ingredients in Fife...

› Butter
› Eggs
› Potato

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