Mackerel & Sour Cream with Jacket Potato

Name: Mackerel & Sour Cream with Jacket Potato
Yield: 2 Servings
Cuisine: British
Ingredients: 1 can (125 g) Mackerel in Brine; 1 tablespoon chopped Dill *plus extra for topping; 1/8 Red Onion *finely chopped, about 1 tablespoonful; 1/2-1 teaspoon Wholegrain Mustard; 2-3 tablespoons Sour Cream; Salt & Black Pepper; *Note: 1 Boiled Egg can be a good addition

Hiroko Liston @hirokoliston

Melbourne, Australia

Here is another dish that you can make with 1 small can of Mackerel. I mixed it with Sour Cream and Dill. If you don’t have Sour Cream, Cream Cheese and Mayonnaise can be used. You don’t have Dill? Then use Parsley OR Chives. This mixture is delicious with Bread and Crackers. It’s a perfect topping for Jacket Potato, too.

Hiroko Liston @hirokoliston

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Ingredients

2 Servings

1 can (125 g)Mackerel in Brine
1 tablespoonchopped Dill *plus extra for topping
1/8Red Onion *finely chopped, about 1 tablespoonful
1/2-1 teaspoonWholegrain Mustard
2-3 tablespoonsSour Cream
Salt & Black Pepper
*Note: 1 Boiled Egg can be a good addition

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Steps

1

To bake Potatoes, pre-heat oven to 220℃. While the oven is heating up, I recommend to heat Potatoes in the microwave. I usually heat Potatoes at 500 to 600W power, occasionally turning over, until they are slightly soft to touch. This will reduce the baking time.
2

Bake for 20 to 30 minutes. If not pre-cooked, turn down the oven to 180℃ and bake further until inside is soft.
3

Place drained Mackerel in a bowl. Add all other ingredients, mix well, and season with Salt and Black Pepper. *Note: 1 Boiled Egg can be a good addition.
4

Cut the baked Potatoes, place Mackerel mixture on top, and add some Dill. I sprinkled with extra Black Pepper.