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Essential Peppered Smoked Mackerel FilletsTypical weight 0.13kg
Typical weight 0.13kgItem price
£1.75 each est.Price per unit
£14.00/kgDouble the quantities in this recipe and use to fill a blind-baked shortcrust pastry case, then cook until just set for a delicious quiche.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200ºC, gas mark 6. Remove the skin and any bones from the mackerel, then break the fish into chunks. Wilt the spinach according to pack instructions.
Mix the cream with the mustard. Squeeze the spinach to remove as much water as possible, then roughly chop. Divide between 2 ovenproof dishes. Add the mackerel, followed by the cream mixture, then crack an egg on top of each one.
Cook on a baking tray for 12-14 minutes. The egg white should be set but the yolk still wobbly. Scatter with chives, if using, and some black pepper then serve immediately with toast for dipping, if liked.
If you don’t fancy fish, try this recipe using ham, cooked chicken or crumbled feta instead.
Typical values per serving when made using specific products in recipe
Energy | 2,446kJ/ 590kcals |
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Fat | 50g |
Saturated Fat | 19g |
Carbohydrates | 2.2g |
Sugars | 1.3g |
Fibre | 1.9g |
Protein | 32g |
Salt | 1.6g |
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£1.75 each est.Price per unit
£14.00/kg0 added
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£1.60Price per unit
£6.16/kg0 added
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£2.40Price per unit
40p/100ml0 added
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£1.15Price per unit
63.9p/100g0 added
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£1.30Price per unit
21.7p each0 added
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80pPrice per unit
40p/10g0 added
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£1.45Price per unit
18.1p/100g