Smoked mackerel fillets are among the most versatile products in our range, and a kitchen essential for anyone who prefers not to plan too far ahead when it comes to lunch or a midweek dinner. Whether shredded into a creamy pasta sauce, blitzed into a pâté or crumbled into a salad with peppers and couscous, smoked mackerel never fails to add masses of flavour (not to mention a hefty dose of omega-3 essential fatty acids).
This recipe is as simple and quick as it gets and will appeal to anyone who’s tired of cheese sandwiches for lunch.
Ingredients
Method
Warm the mackerel in a frying pan then remove and keep warm in a tinfoil parcel.
Place the wraps into the pan one at a time until hot and lightly coloured.
Place a wrap on each serving plate and lay the mackerel strips in the middle.
Spoon the piccalilli over the fish then sprinkle the lettuce on top. Roll up the wraps and serve.
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Unlike some of our competitors, when you buy fresh fish from us you can be sure it’s exactly that – always FRESH, never frozen.
Many of the fish we sell are the result of bravery, hard work and years of experience.
The journey begins with the crews of fishing boats, who work long hours in often hazardous conditions to bring back their catch.
When they return to shore the catch is then sold at the market and transported to our premises, where the fish are prepared, vacuum-sealed, packaged and delivered to your door within 24 hours.
It’s a philosophy we’re immensely proud of, one that reflects our commitment to our products and our dedication to serving our customers.
Always FRESH, never frozen.
