Friday, September 24, 2010

Smoked Mackerel [Gerookte Makreel] {Maquereau Fume'} (Sarda Defumada)

We have been recently in Enkhuizen and spotted a wonderful offer for smoked mackerel. Generally this is an expensive fish - and very versatile. But it is A LOT OF WORK to separate the flakes from the bones, humpf ! Well, you can buy it boneless, in filets in the supermarkets - but then it is even more expensive. Anyway, I decided to mix the pieces with olive oil, some spoons of lemmon juice, capers and very little diced onions. We spreaded it on a toast and the taste was amazing.
I have also topped crackers with the mixture and added semi-dried tomato and olives. I believe if you add to the fish some mayo, cherry tomatoes, parsley and green onions and have it with a green salad then it is going to be also fantastic. For sure, capers and green olives make an excellent combination with this type of fish. But imagine this fish with pickles or gherkins... Mmmm, mouth watering...
In many villages in Holland the fish stall show up on Fridays and Saturdays. At least in my village and many other villages in North Holand they do. So if you live in Holland here goes a tip on how to prepare and serve it. Eet smakelijk !

4 comments:

Aledys Ver said...

I love smoked mackerel! It is certainly a pain to remove the bones, but it tastes delicious. Nice ideas for "tapas"!

PS: Want to come with us to Bariloche? I'll be there end of October! :D

Anita said...

Brasiloche ? Uahahaha ! Claro que si! Pagas tu mi vuelos ? Uahahaha !

Jaboticaba Preta said...

hmmmm tastes delicious :D

Pinay in Dutchland said...

Hey this is a great way to serve smoked mackerel. Oh I love this stuff. I once got so crazy about it and will buy it every week from Sligro. I'll eat it with bread or put it on my salad. Yummers.

Thanks for sharing this.