Connemara Smoked Mackerel with Saffron Potato Terrine
Introducing a delicious recipe for Connemara Smoked Mackerel with Saffron Potato Terrine, by Chef Martin Ruffley.
This dish will surprise even the most sophisticated taste buds with its unique flavours and surprising texture combinations.
If you want to impress your guests at the next dinner party, this is your dish.
The recipe calls for smoked mackerel, saffron, new potatoes, and melted butter, which are easy to find in your local supermarket. Once you have these three items in hand, it’s time to start cooking!
Mackerel is often an underrated fish and tends to get overlooked compared to its peers, but once you try this recipe, you’ll return for seconds.
- 300g New potatoes
- Pinch of Saffron
- 600g Connemara Smokehouse Smoked Plain Mackerel
- 1tsp Dill
- 150g Melted Butter
- Boil the potatoes in salted water, adding the saffron strands to the water when it comes to a boil. Cook until they are soft but not breaking apart.
- Drain and then line a mould dish with cling film.
- Cut the mackerel into bite-sized pieces.
- Slice the dill as thinly as possible
Now it’s time to spread the ingredients in your mould.
First, start with the mackerel fillets, then continue to layer like this.
The bottom layer: the mackerel fillet
The second layer: add the boiled potatoes,
Top layers: the sliced dill, the melted butter, and seasoning (season to taste)
Use your hands to press firmly into the mould, so that all ingredients are mashed in there perfectly.
And that’s it. Let the preparation chill for 3-4 hours, and it will be ready to serve with some green salad.
Connemara Smoked Mackerel with Saffron Potato Terrine is quick and easy to prepare (the most complicated part is waiting for it to chill).
It uses only five total ingredients and comes out looking amazing. The taste alone will make you forget how long you had to wait before serving.
We hope you enjoy it!