Smoked mackerel is brined before smoking ... use in a sandwich filler or flaked for use in salads. Flavours such as hot horseradish and low-fat dairy products such as fromage frais and lemon ...

It's sweet and spicy and pairs wonderfully with salty fish. Smoked mackerel is most often used in sandwich spreads and salads ...

as you don’t want the mackerel to break up too much. Season to taste with salt and pepper and cook for 1 more minute to make sure it’s hot through, then serve.

Use precise geolocation data and actively scan device characteristics for identification. This is done to store and access ...

And thank Cornwall-based chef, Pete Biggs, for this smoked mackerel, bacon and duck egg, which should impress even the most particular of foodies. The Doom Bar beer adds a kick to the bread ...