Smoked Mackerel, Black Pudding, Poached Egg and Caviar Brunch

Quick & simple Brunch

Smoked Mackerel, Black Pudding, Poached Egg &  (Lumpfish) Caviar

After 2 long days of meetings, professional speaking engagements and travelling, I longed for a hearty brunch when I got home this morning, so I would feel ready to tackle the day ahead.

Smoked Mackerel Black Pudding Caviar Brunch

Everything in this was shop-bought so it was really quick & easy to make.

  • Dry-fry 2 slices of black pudding
  • Remove the skin from half a fillet of honey smoked mackerel, then cut into large chunks
  • Poach 2 eggs
  • Warm up a ready-made hollandaise sauce
  • Meanwhile toast 1 muffin, cut in half, and lather with butter
  • Open a tin/jar of lumpfish ‘caviar’

Assemble:

Place the 2 muffin halves on a plate, top each with a slice of black pudding, then place the smoked mackerel on top.  Top with the poached eggs (1 per muffin half), pour on the hollandaise sauce, sprinkle on some ‘caviar’.  Done!

Yummilicious!!

 

Smoked Mackerel Paté

This smoked mackerel paté is perfect for Christmas and New Year’s Eve celebrations

but is also delicious any time of the year!

And it only takes minutes to make!

Smoked Mackerel Pate

Ingredients (for 2 small bowls similar to the one depicted above):

  • 200g smoked mackerel
  • 3tbsp full-fat cream cheese
  • 2tbsp lemon juice
  • a generous pinch of flat-leaf parsley leaves
  • 1tsp dijon mustard (use less if you prefer not to have a strong mustard taste)
  • a generous sprinkling of freshly-ground black pepper

Method:

Remove the skin and any visible bones from the mackerel (don’t worry about tiny bones as they’ll get ‘blitzed’ in a blender anyway), then tear into chunks and place in a blender

Add all remaining ingredients and ‘blitz’ until smooth

Refrigerate until ready to serve, then serve with your choice of crackers, toast or as a dip with crisps.

Enjoy!

Smoked Mackerel Paté – Gloriously Simple, Gloriously Good!