FoodRaspberry twist: Elevating smoked mackerel to new heights

Raspberry twist: Elevating smoked mackerel to new heights

At first glance, it looks like tomato sauce, but after tasting it, you'll realise it hasn't even been near tomatoes. It's sweet and spicy and pairs wonderfully with salty fish.

Mackerel in this style surprises with its taste.
Mackerel in this style surprises with its taste.
Images source: © Adobe Stock

Smoked mackerel is often used in sandwich spreads and salads, but it's worth giving it a chance as a main dish. Aromatic fish drizzled with warm raspberry sauce with a delicate hint of chili will allow you to serve your loved ones a dish straight from a top-notch restaurant.

Smoked mackerel in raspberry sauce

Mackerel with raspberry sauce is an unusual combination of flavours that might surprise many food enthusiasts. This dish achieves a harmonious balance. Although fish and raspberries might not seem like a natural match, in this case, they work beautifully together. This dish is not just for the adventurous, as the taste is truly approachable. Raspberries add sweetness that blends perfectly with the spiciness of chili and the tender, salty fish.

If you're not a fan of smoked mackerel, you can opt for smoked trout or simply a piece of cod. In season, reach for fresh fruits. You can also replace dried chili with a teaspoon of chili sauce. Adjust the intensity to individual preferences. It's best to add spicy ingredients gradually to avoid overpowering the flavour.

Ingredients:

                      
  • 250 grams of fresh spinach,
  • 2 smoked mackerels,
  • 1 red onion,
  • 250 grams of cherry tomatoes,
  • 250 grams of fresh raspberries.

Sauce:

                          
  • 115 grams of raspberries (can be frozen),
  • 1 teaspoon of dried chili,
  • 2 cloves of garlic,
  • Salt, pepper, and sugar to taste,
  • 100 millilitres of olive oil,
  • 2 tablespoons of apple or wine vinegar

Preparation:

                          
  1. Remove the tough stems from the spinach leaves and rinse thoroughly to ensure there's no sand.
  2. Remove the skin from the mackerel and take out the backbone along with the bones. Divide into smaller pieces.
  3. Prepare the sauce. Add raspberries, chili, vinegar, minced garlic, and olive oil to a pot and cook until the fruit breaks down.
  4. Blend into a smooth sauce, seasoning to taste with salt, pepper, and sugar. Be cautious with the salt, as the mackerel already has plenty.
  5. Arrange spinach leaves and thinly sliced red onion on a plate.
  6. Lay the mackerel pieces on top and drizzle with the warm raspberry sauce.

Serve with croutons or fresh rolls. It's perfect as an appetizer or dinner. Enjoy your meal!

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