smoked mackerel, creamy purée and piccalily

  • 4 persons
  • cooking time: 30
  • difficulty


  • 400 g potatoes (floury)
  • 100 g cold butter, cubed
  • 1 dl hot milk
  • sea salt
  • a pinch of nutmeg
  • 1 can of smoked mackerel fillet of 125 g, drained
  • 1 jar piccalilly

How to prepare

This delicious starter with mackerel, creamy puree and piccalilly. Easy and tasty!



  • 1 Boil the potatoes in the peel in water until done.
  • 2 Peel the potatoes, save the peels (see recipe Deep fried potato peels with anchovy dip).
  • 3 Mash the potatoes with a mash cutter or pestle. Keep the puree warm and spatula the butter through the puree with vigorous movements. Then stir the hot milk into the puree.
  • 4 Season to taste with sea salt and nutmeg.
  • 5 Divide the puree over 4 plates.
  • 6 Put mackerel pieces on top of the mashed potatoes.
  • 7 Serve the dish with piccalilly.

Mackerel fillet in oil

Hot smoked Mackerel fillets