Smoked Mackerel on Sourdough Toast

How To Cook Smoked Mackerel

There is no more simple joy in the world of food than a thick slice of expertly crafted sourdough bread, toasted and topped with a few choice ingredients perfectly in harmony with one another. Quick, comforting and densely flavoured, my Smoked Mackerel on Sourdough Toast recipe is everything a good brunch should be.

The whole concept of brunch is that it should be a lazy meal for a lazy day. Brunch recipes are often more complicated than the brief would dictate. It isn’t a meal to spend an hour preparing. Even better, this is a dish that can easily be made ahead and put together in a minute or two.

A pleasingly versatile ingredient, smoked mackerel is always a pleasure to cook with. Whether you’re preparing a risotto and want a hassle-free and nutritious source of flavour, or you fancy a dinner party worthy pâté that won’t take long to whip up, smoked mackerel is a wonderful ingredient to have on stock.

Smoked Mackerel Recipes

It isn’t hugely expensive either. Of course, it’s gone through the smoking process and is therefore a little less frugal than buying and preparing fresh mackerel. But factor in the convenience and you’re onto a winner, especially if things are kept simple. And they should be.

The last thing you want to do with smoked mackerel is to add a plethora of additional flavours to the mix. It is a robustly flavoured ingredient that stands up for itself. Don’t confuse matters. The lemon juice and chives are there to complement the fish, nothing more and certainly nothing less.

If smoked mackerel isn’t something you enjoy cooking with you could give my recipes for Bacon Topped Avocado on Toast, Sourdough French Toast or Duck Liver on Toast a go. Each recipe makes an ideal brunch; simple and satisfying.

Smoked Mackerel on Sourdough Toast

Serves 2


  • 2 fillets of smoked mackerel
  • 2 heaped tbsp cream cheese
  • 2 tbsp fresh chives, finely chopped
  • the juice of half a lemon
  • a pinch of salt
  • a twist of black pepper
  • 2 thick slices of sourdough
  • a little butter, for spreading
  • 1 tbsp chopped fresh parsley, to serve


  1. Remove the skin from the smoked mackerel fillets and place in a large mixing bowl along with the cream cheese. Beat together until the fish is broken apart.
  2. Fold through the chopped fresh chives, lemon juice and season with salt and pepper. Gently toast your sourdough, spread with butter, top with the mackerel and serve with a little fresh parsley.

Cooking Smoked Mackerel Smoked Mackerel & Chives on Toast

Cost: The quality of your mackerel will likely dictate the cost of this brunch. Generally speaking, two fillets of smoked mackerel shouldn’t set you back much more than £2. I’d avoid opting for the cheapest fillets available.

With that figure in mind, this easily prepared brunch for two shouldn’t set you back much more than £3.10.

16 comments on “Smoked Mackerel on Sourdough Toast

  1. Nicola
    May 5, 2015 at 5:18 pm

    This looks very tasty and straightforward – wish I could have it for my tea now! Do you ever make your own sourdough bread?

    • frugalfeeding
      May 10, 2015 at 10:14 pm

      Alas, no! I don’t really have the time to commit to the process. If I’m not at work I’m either writing, cycling or eating!

  2. cateinthekitchen
    May 5, 2015 at 7:02 pm

    Cor my Mum would be bang on this, it does look good!! I just can’t get into smoked mackerel though.. hated it as a child. Perhaps it’s time to try again..

    • frugalfeeding
      May 10, 2015 at 10:13 pm

      Your mum has excellent taste. Please do try it again!

  3. Conor Bofin
    May 5, 2015 at 8:28 pm

    This is getting me around to thinking that this year, I will really have to catch a few mackerel and make some paté.
    Very nice indeed.

  4. The Gourmet Gourmand
    May 6, 2015 at 3:15 am

    Seems like a great recipe- I love smoked fish spreads.. recently made a smoked salmon pate that was very similar to this recipe- will have to try mackerel next!

    • frugalfeeding
      May 10, 2015 at 10:12 pm

      Thank you! Mackerel makes a great spread or pate – its strong flavour really helps.

  5. saltytomatoes
    May 6, 2015 at 4:56 pm

    Love smoked fish (especially trout) can’t say I’ve tried mackerel with cream cheese though! now it seems like a must!

    • frugalfeeding
      May 10, 2015 at 10:21 pm

      They combine really well because the fish has such a strong flavour.

  6. There's Value
    May 11, 2015 at 8:09 am

    I’m struggling to get my husband to eat fish, he definitely wouldn’t eat mackerel due to its studying flavour and smell, so I’m trying to come up with ideas that would be suitable for him… Any inspiration?

    • frugalfeeding
      May 20, 2015 at 11:10 am

      Yeh, mackerel can be an acquired taste. Maybe some cod or salmon fish cakes. Something not too strongly fish flavoured.

  7. midihideaways
    May 18, 2015 at 1:01 pm

    Yummy, will have to search out some smoked mackerel when I next go shopping!

    • frugalfeeding
      May 18, 2015 at 2:51 pm

      Yes, do – it’s such a fantastic ingredient.

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