A tasty way to serve mackerel as a lunchtime or evening snack. Gorgeous flavour if you use the freshest mackerel fillets but canned fillets can be used if you haven’t the real thing.
Preparation time: 10 minutes
Cooking time: 1 hour (oven) or less if using a microwave
2 baking potatoes
200g petits pois
4 salad onions, thinly sliced
30g soft cheese
2 tbsp green pesto
2 mackerel fillets
Salt and pepper
Prick the potatoes and bake in an oven preheated to 200ºC, gas mark 6 for 1 hour or microwave for 8–10 minutes until tender.
Meanwhile, cook the peas in a large pan of boiling water for 2 minutes then add the salad onions and drain immediately.
In a frying pan, heat the butter and when hot add the mackerel fillets. Cook for no more than 2 mins each side, remove and drain on kitchen towel. Roughly chop removing skin if you wish.
Halve the jackets and scoop out the potato to leave a 5mm-thick shell. Roughly mash together the potato, soft cheese and pesto. Gently stir in the peas, salad onions and the mackerel. Salt and pepper to taste.
Spoon the filling back into the potato skins and serve immediately.
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