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Simple smoked mackerel on toast with poached egg recipe

Simple smoked mackerel on toast with poached egg recipe

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  • Recipes
  • Dish type
  • Breakfast
  • Brunch

This is a firm favourite of a weekend. Extremely simple dish to execute but full of flavour and richness.

42 people made this

IngredientsServes: 1

  • 1 fillet smoked mackerel
  • 1 large brown roll or muffin
  • 2 free range eggs
  • extra virgin olive oil, to drizzle
  • salt and pepper, to taste

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Drop two eggs in some water infused with vinegar. Cook (simmer) for 3 minutes 10 seconds.
  2. While the eggs are poaching, simply lightly toast your bread on both sides.
  3. Cut your Mackerel in half and evenly portion it on both sides of your toasted bread. Leave under the lights or if you are cooking at home place in the oven or back under the grill on a very low light.
  4. To finish drain your cooked eggs season and serve on top of each piece toasted bread and mackerel.
  5. For that extra indulgence top with a little hollandaise sauce.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (4)

I use Raymond Blanc method for poached eggs and it is fail safe if time consuming. Boil pan of water - add tablespoon of vinegar. Break egg into ramekin to assist pour. Create whirlpool in centre of pan by whisking the water. Pour the egg in to the vortex. This will create the professional teardrop shape. Reduce the heat to a gentle bubble and cook for 3 minutes. Then remove the egg with a slotted spoon and immediately plunge it into ice cold water to halt the cooking process. Repeat this process for as many eggs as you need. They can stay in this state for 2-3 hours so can be prepped well ahead. To serve re heat all together for 1 and a half minutes in a gently bubbling pan of water. As RB says 'poaching is not boiling'.I also use potato farls for the toast and put a small handful of watercress between the bread and mackerel.-16 Jan 2014

I tend to tweak the way poached eggs are done - if I do them any other way they go wrong! Here goes; You need a small shallow pan (a small frying pan is ideal) and really fresh eggs for this method. Heat enough water to cover the eggs and break one egg into a cup. When the water is at a gentle simmer, carefully pour the egg and allow the white to coagulate around the yolk. You can now add a further egg ( I think 2 cooked together are enough to handle!) Poach for about 2-3 mins if you like a soft yolk or 4-5 mins for a firmer egg. Remove from pan using slotted spoon, drain quickly on kitchen paper & serve immediately.-03 Mar 2011

How To Make Perfect Poached Eggs

Have you ever heard of the Arzak egg before? Here is how to make perfect poached eggs: take a look at this easy cling film method with pictures!

I found out how to make perfect poached eggs.

There was a time that the mere thought ‘poached eggs’ sent shivers up my spine. Because it just looked far too difficult and the attempts I made were a total disaster.

The poaching water looked more like an egg drop soup gone badly wrong in the end. And the egg or what was left of it looked more like something from out of space.

Danny Kingston serves up these pretty smoked mackerel canapés — perfect for Christmas. These bites are all about balancing the rich smoked mackerel with light and sharp pickled ginger, cranberries and lime zest.

This really is a very simple, frugal canapé to rustle up for get-togethers. The richness of smoked, oily fish goes brilliantly with the tart and warm flavours that you get with the cranberry and pickled ginger . You could use shop bought cranberry sauce but that can still be a little too sweet and cloying for this mouthful. The idea is to keep everything light and fresh. The Melba toast can be made in advance (as with everything else) so there is no last minute rushing, just an easy assembling. I do have to say though, regarding the curly Melba slices, this is the only time that cold toast is acceptable in my house. It must always be served warm otherwise. Always.

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Brunch isn’t something I was ever really keen on until I moved here, to Raleigh, NC. Throughout most of my life, brunch meant going to a mundane family restaurant chain that offered a sad buffet with second-rate food that was lukewarm most of the time. (Tepid pancakes, anyone?)

When I moved to Raleigh, brunch took on a new meaning brunch became cool. Not only will you find the expected quaint cafes catering to the brunch crowd, but trendy restaurants too — and they take brunch seriously. By that I mean that their brunch menus go far beyond the usual waffles and eggs benny on these menus, you’ll find things from fancified shrimp + grits to sweet potato pancakes with whipped butter + spiced pecans. And don’t even get me started on the deliciously boozy mimosas and the make-it-yourself Bloody Mary bars…

As a result, brunch in Raleigh has inspired me to be more brunch-y at home. That’s where this smokey, creamy, and dreamy brekky comes in.

Smoked Salmon + Poached Eggs on Toast.

We’ve got smashed avocado, smoked salmon, and delicately poached eggs. One toast incorporates a slice of fresh tomato with a sprinkle of everything bagel seasoning the other, a splash of soy sauce with sesame seeds. However you spruce it up, the creaminess of the avocado paired with the smokey salmon and silky egg yoke is fab.

Avocado toast is kind of my jam. Here are four other ideas if you can’t seem to get enough.

Craving everything smoked salmon? Try my Creamy One-Pot Pasta With Smoked Salmon and Asparagus! Or brunch on this glorious Smoked Salmon Frittata.

Some other awesome smoked salmon recipes…

    from Garlic and Zest from Basil and Bubbly from Champagne Tastes

If you try this recipe or create your own variation, let me know in the comments! I love connecting with you.

Also, snap a photo and tag me on the Insta @killing__thyme and be featured in our newsletter.

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Standing outside the small restaurant one evening in a French town you hear laughter coming from inside. A peek through the lace curtain that covers the bottom half of the window shows the glow of sconces on deeply hued walls. Open the door and the convivial atmosphere envelops you. You are a visitor to this place, but you want to belong. Take it all in: There's a zinc bar, house wine in carafes, and specials scribbled on a chalkboard. It all seems so sophisticated in its simplicity the plain, paper-covered tables, the salad of greens with bacon lardons and poached eggs, the gratin of winter vegetables. There will usually be warm, no-nonsense service, and you imagine you could enjoy being a regular at this place. If you were, the owner would give you a knowing nod when you stopped in for a glass of red wine on your way home from work, and you'd sit at the bar, enjoying a chilled plate of steak tartare or slices of baguette spread with paté.

Even if they haven't traveled to France, most Americans have tasted the influence of the French bistro, whether in the form of French Onion Soup draped in gooey ribbons of cheese, sweet crème brulée, or the skinny, crisp French fries we sometimes think of as our own. Actually, French fries aren't really French either they're widely recognized to be a Belgian invention. The Belgian dish of moules frites has become a French bistro staple though, as much as the North African dish of couscous has become part of the French gastronomic landscape.

In a bistro, things are done in a straightforward way: The meat, often a butcher's cut, which is flavorful yet inexpensive, is served with minimal fuss, either frites or a few sprigs of watercress on the plate. Bistros are much loved by Americans for their romantic yet unpretentious influence. And although it doesn't take the place of a trip to France, a home-cooked meal of a few of these favorite bistro recipes might bring you just a little bit closer.


Sometimes one makes, or notices, some curious connections between different types of food.

For example, there are two delicious British vegetables and one fruit that taste curiously similar - and all three are in season right now. And since one is a stem, one a berry and one a leaf, it's fair to say they could hardly be less closely related (unless, I suppose, one was a seaweed).

Have you worked out the answer to this riddle yet? I'm talking about rhubarb, gooseberries and. sorrel. OK, they're not exactly indistinguishable, but they are sort of interchangeable, especially when it comes to making a tangy sauce for oily fish (see this week's first recipe). What they have in common, of course, is that tang - a fresh, mouth-puckering acidity that teases, tickles and delights.

Rhubarb and gooseberries get quite a bit of attention these days - all deserved - but for many cooks sorrel is still something of a mystery. So let's get it out in the open and flash it around a bit. It doesn't bite - except metaphorically (and how).

In spring and early summer at River Cottage, we often gather the little shield-shaped leaves of wild sorrel to add whole to salads - you'll find them in almost any permanent pastures where chemical fertilisers and weedkillers are never used - but we also grow lots in the garden. The cultivated leaves are larger and softer, and although the young ones also go in our salads, we mainly cook with the mature leaves. (If you want a continuous supply of zesty leaves for summer salads, the buckler leaf variety, with its rounded leaves, is the best to grow.)

Toss these young and little leaves in salads with a variety of lettuces (though not, perhaps, bitter or hot leaves such as chicory or rocket - the flavours fight). Dress simply with olive oil, sea salt and black pepper. There's no need for lemon or vinegar sorrel is tangy enough. Try adding a few shredded leaves to cream cheese and cucumber sandwiches, or shred some into fromage frais or soft goat's cheese and spread on toast. For a delicious canapé, spread the leaves with the thinnest smear of cream cheese and a sliver of smoked salmon or trout, and roll up.

When you're cooking the larger, mature leaves, strip out and discard the stalks, just as you would with spinach, before cooking. Avoid aluminium or cast-iron pans, though, because the oxalic acid in the leaves reacts with the metal and affects the flavour.

Given sorrel's sprightly, tangy flavour, it's surprising that with the vaguest suggestion of heat the leaves turn a rather militaristic shade of olive - or, less politely, cowpat green. Just like spinach, it shrinks dramatically when cooked, so always pick more than you think you're going to need. Sorrel certainly forms the laziest and most accommodating of purées - no mechanical assistance required: simply shred it, throw it into warm butter and in a matter of seconds it will transform itself into the silkiest of sauces.

Sorrel's a natural companion to eggs - a simple sorrel soup, say, tastes and looks wonderful with a poached egg floating in it or spoon some sorrel sauce (see recipe overleaf) over thick sourdough toast and top with a poached egg for a rather special supper dish. Experiment and use it to perk up your fail-safe eggy dishes - toss a few leaves into an omelette with some cubes of cooked potato, for example, or add a handful to an onion tart.

Sorrel's other match made in heaven is oily fish - including salmon, sea trout, sea bass and, most joyously and thriftily of all, our dearly beloved mackerel.

Mackerel with sorrel sauce

This delicious dish is really the work of minutes. Serves two.

200g sorrel

4 mackerel fillets

Sea salt and freshly ground black pepper

1 tsp olive oil

50g unsalted butter

1 tbsp double cream

Wash the sorrel well, remove and discard the stalks and chop the leaves coarsely.

Season the mackerel fillets with a little salt and pepper. Put a heavy-bottomed frying pan over a medium heat and add a thin film of olive oil. When the oil is fairly hot, lay the fillets skin side down in the pan. When the flesh is almost completely white, flip over for just a minute to finish cooking - the whole process shouldn't take more than five minutes. Transfer to a warm plate while you make the sauce.

Put the butter into the same pan in which you cooked the fish and melt over a medium heat. When the butter is frothing, throw in the sorrel, which will quickly wilt and turn a dull greeny-brown. Give it a swift stir, remove the pan from the heat, let it cool for 30 seconds, then beat in the egg yolk, which will thicken the sauce. Season to taste with salt and pepper, and enrich the sauce by stirring in the double cream. Serve the mackerel with the warm sorrel sauce and some waxy new potatoes.

Hot new potato and sorrel salad

A dish on its own, with the best new potatoes of early summer, or just a lovely way of dressing spuds, perhaps to serve with fish. Serves four as a starter.

500g Jersey Royals or other new potatoes

2-3 handfuls of sorrel

50g unsalted butter

1 tbsp olive oil

Fine sea salt and freshly ground black pepper

Scrub the potatoes and boil them in well-salted water until just tender - Jersey Royals, in particular, lose much of their charm if they're over-boiled, so be vigilant and taste a small potato after just seven minutes or so eight to 10 minutes is often long enough cooking time.

While the potatoes are cooking, strip the central veins out of the sorrel leaves. Wash well and shred into ribbons about 1cm wide.

As soon as the potatoes are done, drain them, cut them in half and put them in a bowl with the butter and a drizzle of oil. Add the shredded sorrel and toss well. Leave for a minute so the heat of the potatoes wilts the sorrel, then toss again. Rest for another minute, then season with salt and pepper, and serve at once.

Sorrel pesto

This sauce works great with gnocchi or pasta, or with simply grilled or roasted fish or chicken.

2 tbsp pine nuts

1 small clove garlic, peeled and crushed

1-2 handfuls young sorrel leaves (about 45g in weight)

1 small bunch flat-leaf parsley, stalks removed

6 tbsp extra-virgin olive oil

30g hard goat's cheese, grated

In a small frying pan over a medium heat, lightly toast the pine nuts until they're just beginning to turn golden, then tip out into a food processor. Add the garlic, sorrel, parsley and a pinch of salt to the pine nuts, then pulse a few times until roughly chopped and combined. Slowly pour in the olive oil, pulsing as you go, until the pesto is the consistency you like.

Spoon the pesto mixture into a bowl and stir in the goat's cheese. The pesto will keep, sealed in a jar with a slick of olive oil over the top, for about a week.

Spicy Smoked Mackerel Fajita

Where can I buy Princes Mackerel Fillets Spicy Smoked Salsa?

Princes Mackerel Fillets Spicy Smoked Salsa is available in selected Tesco and Sainsbury's Stores

Nutritional information for this recipe


1. Tip the cans of mackerel into a bowl, then mix in the avocado, mixed bean salad, chilli, tomato and red onion.

2. Warm the tortillas in a char-grill pan or under the grill for a few moments.

3. Top with the mackerel mixture, then roll up.

4.Cut in half and serve, garnished with salad leaves.

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