Smoked mackerel and leek gratin
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Smoked mackerel and leek gratin
This quick fish pie uses heart-healthy, omega-rich smoked mackerel, and would work well with poached salmon, too
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
510Kcal
Fat
28gr
Saturates
10gr
Carbs
36gr
Sugars
6gr
Fibre
7gr
Protein
28gr
Salt
1.7gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 tbsp olive oil
- 500g leeks, sliced on the diagonal
- 280g smoked mackerel fillets
- 30g plain flour
- 350ml fish or vegetable stock (made using ½ stock cube)
- 150g frozen peas
- 3 tbsp half-fat crème fraîche
- zest of 1 lemon, plus 1 tbsp juice
- 175g ciabatta, torn into small chunks
- 25g Parmesan, grated
Step by step
- Preheat the oven to 240°C, fan 220°C, gas 9.
- Heat 1 tablespoon of the oil in a large saucepan or deep frying pan and fry the leeks for a minute. Add 2 tablespoons of water, cover and cook over a medium heat for 5 minutes, or until tender. Meanwhile, remove the skin from the smoked mackerel and break the flesh into large chunks, removing any stray bones. Set aside for now.
- Add the flour to the leeks and cook for 1-2 minutes, stirring. Gradually pour in the stock, stirring, until the sauce thickens. Add the smoked mackerel flakes, frozen peas, crème fraîche, lemon zest and juice. Simmer for 2 minutes and season to taste then tip into a shallow baking dish.
- Toss the ciabatta chunks with the remaining oil and Parmesan, then scatter over the filling. Bake for 10-12 minutes until golden brown and crisp. Serve with green beans or other veg of your choice.
