Charlotte potato & smoked mackerel bake with dill lime
This easy tray bake is a fresh way to incorporate more omega 3. Why not do your prep in the morning (leeks and potatoes oiled in the tray; the dill cream mixed and chilled), ready to cook when you get home.
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Ingredients
500g Essential Charlotte Potatoes, halved lengthways
2 Essential Leeks, trimmed and sliced into 1.5cm rounds
1½ tbsp olive oil
100ml Essential British Creme Fraiche
2 Essential Limes, scrubbed, zest of 1, juice of both
1/4 x 20g pack dill, finely finely chopped
1 clove/s garlic, finely grated
100g essential kale
1 pack Essential Hot Smoked Scottish Mackerel Fillets, about 300g
Method
Preheat the oven to 220ºC,
gas mark 7, with a large baking
tray on the middle shelf. In a
large bowl, toss the potatoes,
leeks and 1 tbsp oil. Season. Remove the hot tray from the
oven and spread the potato
and leek mixture evenly onto
it. Bake for 20 minutes.
Meanwhile, in a small bowl,
mix the crème fraîche, lime
zest and juice, dill and garlic
until well combined. Season
to taste and set aside. Toss
the kale in the remaining
½ tbsp oil, rubbing the oil
well into the leaves, then set
aside. Pull the mackerel into
flakes, removing the skin –
watch for any bones.
When the potatoes and
leeks have had 20 minutes,
remove from the oven
and top with the kale and
mackerel. Return to the oven
and bake for 5 minutes more.
Serve with the dill lime cream.
Cook’s tip
If you like a little heat, try using Essential Peppered Smoked Mackerel Fillets instead.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,936kJ/ 465kcals
Fat
31g
Saturated Fat
9.5g
Carbohydrates
25g
Sugars
5g
Fibre
4.7g
Protein
20g
Salt
0.8g
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