I just bought a pack of the already smoked mackerel for a potato and smoked mackerel dauphinoise recipe I am making tonight and I thought I might like to give it a go myself.
I did find one recipe by searching around but it had mustard and I was thinking I want to taste the fish and the smoke more than anything else?
I know I could just leave the mustard out but thought I would ask if anyone else had any methods before I give it a shot.
I think I need a beer.
Jeff