Smoked mackerel dauphinoise

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Serves: 5

By ILoveMom



  • 300ml double cream

  • 1 tbsp wholegrain mustard

  • 1 bay leaves

  • 200ml full-cream milk

  • 200g smoked mackerel

  • 450g waxy potatoes


  1. Scrub and slice the potatoes lengthways. They should be as thick as a pound coin.
  2. Arrange in a shallow oven-proof dish.
  3. Tear up the smoked mackerel and tuck into the potatoes.
  4. Mix up the milk, double cream and mustard.
  5. Season to taste then pour over the potatoes and mackerel.
  6. Tuck in the bay leaf and pop into the oven 190C/Gas Mark 5 for about 45 minutes to an hour until the top is browned and bubbling and the potatoes are knife-tender.
  7. Serve with a green salad.

Additional Information

  • Egg Free

  • Nut Free

  • Gluten Free

  • Main Course

  • Side

  • Fish

  • Potato

  • Make Ahead

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  • ILoveMom 28/01/08 19:19

    great recipe for the winter months from Nigel Slater - my favourite cook - easy to feed the whole family and is a doddle to prepare. It's nutritious, although probably quite calorific, but you're getting in a portion of essential oily fish so great for kids and adults.