How to Cook Yummy Smoked PiriPiri mackerel with tomato couscous and hummus

How to Cook Yummy Smoked PiriPiri mackerel with tomato couscous and hummus Delicious, fresh and tasty.

Smoked PiriPiri mackerel with tomato couscous and hummus. Pile the couscous onto plates, flake a mackerel fillet into a few big pieces alongside each serving (discarding the skin), then serve with a big dollop of the horseradish yogurt. Pack the remaining couscous and mackerel into a lunchbox for the next day. Great with Cous Cous as a main meal.

Smoked mackerel with tomato water and basil.

Smoked mackerel pâté with dill and cucumber quick pickle.

Smoked mackerel and crushed peas on crispbreads.

You can have Smoked PiriPiri mackerel with tomato couscous and hummus using 24 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Smoked PiriPiri mackerel with tomato couscous and hummus

1. You need 2 of Mackerel fillets.

2. You need 4 of eggs.

3. Prepare 50 ml of malt vinegar.

4. You need 100 g of plain couscous.

5. It’s 1 of celery stalk.

6. You need 1 of carrot.

7. You need 1 of onion.

8. Prepare 1 tsp of garlic paste.

9. Prepare 1 tin of chopped tomatoes.

10. Prepare 1 tin of plum tomatoes.

11. It’s 1 Tbsp of sugar.

12. You need of Salt.

13. You need of Pepper.

14. It’s of Fresh thyme, origanum, basil, rosemary.

15. It’s of Extra virgin olive oil.

16. It’s 1 tablespoon of sugar.

17. You need of Tabasco for serving.

18. It’s of Lemon or lime for serving.

19. You need 1 tin of chickpeas.

20. You need 50 ml of extra virgin olive oil.

21. It’s 1 of lemon.

22. It’s 1 tsp of tahini.

23. It’s 1 tsp of black garlic paste.

24. Prepare of Salt and pepper.

Traditionally mackerel caught in cold Scottish waters has the highest oil content, making it the best for smoking.

Available both fresh and frozen year round, smoked mackerel is one of the least expensive and most popular of all smoked fish.

Smoked haddock and mushroom pie, squid and chorizo couscous, spiced cod goujons: fish and seafood recipes to ease you through winter.

Pour in the eggs and stir gently, then add the flaked smoked mackerel, tomato and cheese.

Smoked PiriPiri mackerel with tomato couscous and hummus step by step

1. Mackerel can be pan fried, steamed or smoked. My preference is smoking the mackerel once it has been marinaded in piripiri for an hour. Mackerel will be served cold..

2. In a deep pan fry all vegetables till glazed and add splash of oil and tsp butter. Add sprig rosemary and season. Add the two tin tomatoes and 50ml water. Reduce heat to half and put lid on to steam for 15 minutes. Add garlic, sugar and couscous and stir. Steam for 5 minutes and take off heat. Leave lid on for 5 minutes..

3. Make hummus in blender. Drain chickpeas but keep liquid. Add all the ingredients. Use quarter of chickpea water and process until fine. Gradually add the remaining liquid bit by bit until a very smooth consistency is a achieved. Flavour will be advanced by fresh parsley and basil..

4. Poached eggs. Deep pan three quarters full water and add vinegar. Bring to the boil until small bubbles emerge. Create vortex with spoon. And break cold eggs into swirling water. Recipe requires soft eggs so cook to your liking. For best results test. Egg yolk will act as sauce when paired with seasoning..

5. Could be served hot or cold. For salad alternative, mix pear, avocado, cucumber, coriander and cherry tomatoes with a side of tzatziki..

Try our mackerel recipe cured with elderflower with a refreshing tomato consommé.

Pour the macerated mixture into the sieve and leave to drain for an hour, until all the liquid has drained from the tomatoes.

Cooking smoked mackerel is a simple process.

This recipe can create the perfect topping for pasta or salads.

Knowing how to cook smoked mackerel is a simple process.