FoodSmoked mackerel gets a fruity twist with raspberry sauce

Smoked mackerel gets a fruity twist with raspberry sauce

At first glance, it looks like tomato sauce, but after tasting it, you realise it hasn't even been near tomatoes. It's sweet and spicy and pairs wonderfully with salty fish.

Mackerel in this form surprises with its taste.
Mackerel in this form surprises with its taste.
Images source: © Adobe Stock

Smoked mackerel is most often used in sandwich spreads and salads, but it's worth giving it a chance to shine as a main dish. Aromatic fish drizzled with warm raspberry sauce with a delicate hint of chilli will enable you to serve your loved ones a dish worthy of the best restaurant.

Smoked mackerel in raspberry sauce

Mackerel with raspberry sauce is an unusual combination of flavours that may surprise many gourmets. This dish creates a harmonious whole. Although fish and raspberries may not seem to go together, in this case, they work beautifully. This dish is not only for the adventurous, because the taste is truly approachable. Raspberries add sweetness that blends perfectly with the spiciness of chilli and the soft, salty fish.

If you're not a fan of smoked mackerel, you can opt for smoked trout or simply a piece of cod. In season, reach for fresh fruit. You can also replace dried chilli with a teaspoon of chilli sauce. Adjust the intensity to individual preferences. It's best to add spicy ingredients gradually so as not to overdo the flavour.

Ingredients:

  • 250g of fresh spinach,
  • 2 smoked mackerels,
  • 1 red onion,
  • 250g of cherry tomatoes,
  • 250g of fresh raspberries.

Sauce:

  • 110g of raspberries (can be frozen),
  • 1 teaspoon of dried chilli,
  • 2 cloves of garlic,
  • Salt, pepper, and sugar to taste,
  • 100ml of olive oil,
  • 2 tablespoons of apple or wine vinegar

Preparation:

  1. Remove the tough stems from the spinach leaves and rinse thoroughly to ensure there's no sand.
  2. Remove the skin from the mackerel and take out the backbone along with the bones. Divide into smaller pieces.
  3. Prepare the sauce. Add raspberries, chilli, vinegar, minced garlic, and olive oil to a pot and cook until the fruit breaks down.
  4. Blend into a smooth sauce, seasoning to taste with salt, pepper, and sugar. Don't overdo it with salt, as the mackerel already has plenty of it.
  5. Arrange spinach leaves and thinly sliced red onion on a plate.
  6. Lay the mackerel pieces on top and drizzle with the warm raspberry sauce.

Serve with croutons or fresh rolls. It's perfect as an appetiser or dinner. Enjoy your meal!

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