We are a meat-eating family and there’s no doubt about it. If I, or my husband, had to choose whether to eat a fillet steak or a fillet of salmon, we would both choose steak pretty much nine times out of ten. So in an effort to get more oily fish into our diet I came up with this meal. It’s very easy to do and it was lovely eaten with my pickled damsons.
4 baking potatoes
2 smoked mackerel fillets
200g feta cheese
Preheat the oven to 180°c (gas mark 4, 350°f) and bake the potatoes in their skins (pierce each potato with a knife a couple of times before putting in the oven to prevent potato explosions) for 1 to 1½ hours until crispy skinned and cooked all the way through (test by inserting a skewer into each potato). In the meantime flake the mackerel and slice the feta into cubes.
Allow the potatoes to cool until you can handle them easily without burning your hands. Split them in half and scoop out the flesh into a large bowl. Put the empty shells into a baking dish ready to be refilled. Add the feta and salt and pepper to taste to the potato flesh and combine well. Add the flaked mackerel and stir gently to combine trying to keep the fish in flakes. Spoon this mixture back into the potato shells and put back in the oven for 20 minutes until golden brown on top.