Drain mackerel and place in a large bowl. Add eggs, onion, mayonnaise, parsley, and black pepper; mix well to combine.
Preheat oven to 350 F.
In a bowl, mash the mackerel into very small pieces.
Add remaining ingredients.
Mix well.
Drop by 1/4 teaspoonfuls onto a greased baking sheet.
Bake at 350 f for 8 minutes.
Cool.
Store in airtight container in refrigerator or freezer.
In a large saucepan, combine stock and mushrooms, bring to a boil.
Add butter if using canned broth and simmer 2 minutes.
Remove from heat and stir in sherry.
Ladle into soup bowls and top with chives.
ven to 325F (160C).
Using a wooden spoon, saute the
ater if you are not using canned tomatoes. Stir, add the mussels
n using lentils: If using canned lentils, drain first and omit salt; if using
r Garbanzo beans.
If using canned beans, you do not need
omatoes you are better off using canned tomatoes. Don't use those
umpkin, cream, salt (omit if using canned stock), and cayenne into the
Put the kidney, cannellini, in a colander and rinse under cold tap, place in serving bowl with sweetcorn and green beans, add the onion add the lime juice and coriander and mix together.
Break mackerel into large flakes using a fork and stir gently into the bean salad with sundried tomatoes.
Serve with the bread preferably warmed.
Cut the heads off the mackerel by making a cut on
If desired, add shrimp, sardines, mackerel, and salmon.
Then add
Mix together the vinegar, sugar, garlic and chili in a large shallow salad bowl. Gradually whisk in the olive oil. Season to taste with salt and freshly ground black pepper.
Using a vegetable peeler, peel the zucchini and squash into long thin strips and add to the bowl with the dressing and toss to coat. Top with the smoked mackerel and serve with crusty bread.
In large bowl mix drained can of mackerel, eggs, onion and flour.
Hand mix; well.
Preheat frying pan.
Add oil.
Using a large spoon, place mixture into frying pan and press lightly.
Cook on both sides until golden brown.
et!).
Skin the smoked mackerel & carefully remove any bones with
about 5 minutes.
Stir mackerel pieces into the pot. Pour
Remove any bones from mackerel fillets, tweezers help.
Mix the oats (larger flakes work best) and linseeds thoroughly in a bowl that you can dip the mackerel fillets into.
Beat the egg, and dredge the mackerel through to coat.
Dredge the egg coated mackerel fillets through the oat/seed mix to coat evenly.
Lay skin side down on a baking tray (pre-oiled or non-stick).
Bake in a pre-heated oven at 220C for 10-15 minutes, until the fish are just cooked through, and the oats/seeds slightly crunchy.
Serve.
he flesh side of the mackerel fillets with the paste and
he microwave for 4 minutes using 600W. Cook the other batch
f the salt from the mackerel, soak in water overnight or