Tim Lovejoy’s Smoked Mackerel

Tim Lovejoy’s Smoked Mackerel

This dish can be easily whipped up for a quick WFH lunch, light supper or warming weekend brunch. Either keep it as it is if you're after something healthy, or add some seasoned crushed potatoes or a slice of sourdough for a carb-fix.
Serves 2
Total Time
15 Minutes
2 smoked mackerel fillets
2 eggs (poached)
100g of spinach leaves
Small knob of butter
Chili flakes and black pepper to season (optional)
Step 1

Take the smoked mackerel out of the fridge. Place each fillet on a plate and put to one side.

Step 2

Wash your spinach, place in a bowl and leave it to one side.

Step 3

For the poached eggs, fill a shallow pan with water and place over a medium heat. Bring the water to a simmer.

Step 4

While the water is heating up, place a medium-sized pan over a medium heat. Add a small knob of butter and then add the wet spinach. Use a spoon to pad the spinach down and mix with the melted butter.

Step 5

Meanwhile, crack your eggs into the simmering water separately and cook for 2-3 minutes for a soft poached egg or longer depending on individual preferences.

Step 6

Once the spinach is wilted turn off the heat and place a spoonful onto each mackerel slice.

Step 7

Once cooked, remove the eggs with a slotted spoon and drain any excess water. Then place an egg on top of each mackerel and spinach portion.

Step 8

Season with chilli flakes and pepper to your own taste.

Recipe courtesy of Tim Lovejoy and Stand Up To Cancer. For more information or to donate, visit StandUpToCancer.org

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