Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, cheesy smoked mackerel gratin. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

A quick and easy Smoked Mackerel & Leek Gratin recipe, from our authentic French cuisine collection. We've added a twist to this classic cheesy gratin by using grated potatoes rather than sliced. Next time I will probably not put spinach in the gratin as it made it too watery and my caper obsessed mind is telling my that capers would would well stirred into the gratin too.

Cheesy Smoked Mackerel Gratin is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Cheesy Smoked Mackerel Gratin is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook cheesy smoked mackerel gratin using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Cheesy Smoked Mackerel Gratin:

1. Get lemon
2. Get potatoes
3. Take dijon mustard
4. Get rennet-free parmesan
5. Prepare smoked mackerel fillet
6. Take little gem lettuce
7. Make ready pot of organic double cream
8. Prepare dried bay leaf
9. Take milk
10. Prepare olive oil
11. Take pepper and salt

Discover BBC Good Food's best ever recipes using thrifty smoked mackerel, including pâtés and dips, sandwiches, chowders, sushi, risotto and salads. A creamy horseradish, lemon and soured cream dressing lifts smoky mackerel, sweet beetroot, earthy lentils and bitter radicchio to a new level. Learn how to make Macaroni and Cheese with Crunchy Potato Chip Gratin! I hope you enjoy this Crispy Potato Chip Mac and Cheese Recipe!

Steps to make Cheesy Smoked Mackerel Gratin:

1. Preheat the oven to 220°C / 200°C (fan) / 425°F/ Gas 7.
2. Peel and slice the potatoes, about the thickness of a pound coin. Then grate the zest of lemon.
3. Add the sliced potato, bay leaf, lemon zest, 100ml of double cream, dijon mustard and 150ml of milk in a larga pot over a medium-low heat. Simmer gently for 10 minutes.
4. Remove the skin from the mackerel fillet. Break the mackerel fillet into different sized pieces, some small flakes and some larger chunks.
5. Remove the outer leaves of the little gems, tear them roughly and put in a bowl to serve. For the salad dressing, juice the lemon and mix the 1-2 olive oil, season to your taste with salt and pepper.
6. Once the mixture in the pot has tickened and potatoes softened, combined with most of the mackerel in a oven proof dish, holding back a few pieces. Top with the remaining mackerel and grate the parmesan over the dish.
7. Cook the gratin in a oven for 10 minutes, or until piping hot throughout and golden brown on top.
8. Serve the creamy gratin with a side of salad.

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