Smoked mackerel soup

00. Matt Tebbutt recipe template

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the smoked mackerel soup

  • 500ml/18fl oz full-fat milk
  • 2 cloves
  • 6 black peppercorns
  • 1 bay leaf
  • 1 smoked mackerel fillet
  • 30g/1oz unsalted butter
  • 1 onion, finely chopped
  • 3 sticks celery, finely chopped
  • 1 Braeburn apple, peeled and finely chopped
  • 1 small potato, peeled and finely chopped
  • 1 lemon, juice only
  • 1 Granny Smith apple, skin on and finely chopped
  • 1 tbsp chopped chives

For the mackerel and horseradish toasts

  • 4 slices sourdough bread
  • 2 tbsp cream cheese
  • 1–2 tbsp finely grated horseradish
  • 1 lemon, juice only
  • cracked black pepper
  • 2 smoked mackerel fillets, skinned and flaked
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