Smoked Mackerel and Piccalilli Wrap

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.

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Prep Time2 min
Cook Time3 min
Total Time5 min
Serving Size2

Course
- Main
Cooking Method
- Pan

Ingredients

2 smoked mackerel fillets, cut into thick strips
Half a cos lettuce, washed and shredded
1 jar of piccalilli
2 tortilla wraps

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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