FoodRaspberry twist: Elevate smoked mackerel with spicy sauce

Raspberry twist: Elevate smoked mackerel with spicy sauce

At first glance, it looks like tomato sauce, but after tasting it, you realize it hasn't even been near tomatoes. It's sweet and spicy and pairs wonderfully with salty fish.

Mackerel in this preparation surprises with its taste.
Mackerel in this preparation surprises with its taste.
Images source: © Adobe Stock

Smoked mackerel is most often used in sandwich spreads and salads, but it's worth trying as a main dish. The aromatic fish drizzled with warm raspberry sauce with a delicate hint of chili will make you serve your loved ones a dish straight from a top-tier restaurant.

Smoked mackerel in raspberry sauce

Mackerel with raspberry sauce is an unusual combination of flavors that may surprise many gourmets. This dish creates a harmonious blend. Although fish and raspberries might seem unlikely partners, they work well together here. This dish is approachable for anyone, as the taste is truly delightful. Raspberries add sweetness that blends perfectly with the spiciness of chili and the soft, salty fish.

If you're not a fan of smoked mackerel, you can opt for smoked trout or simply a piece of cod. In season, reach for fresh fruits. You can also replace dried chili with a teaspoon of chili sauce. Adjust the intensity to your individual preferences, adding spicy ingredients gradually to manage the flavor.

Ingredients:

            
  • 9 oz of fresh spinach
  • 2 smoked mackerel
  • 1 red onion
  • 9 oz of cherry tomatoes
  • 9 oz of fresh raspberries

Sauce:

              
  • 4 oz of raspberries (can be frozen)
  • 1 teaspoon of dried chili
  • 2 cloves of garlic
  • Salt, pepper, and sugar to taste
  • 3.4 fl oz of olive oil
  • 2 tablespoons of apple or wine vinegar

Preparation:

              
  1. Remove the tough stems from the spinach leaves and rinse thoroughly to ensure there's no sand.
  2. Remove the skin from the mackerel and take out the backbone along with the bones. Divide into smaller pieces.
  3. Prepare the sauce. Add raspberries, chili, vinegar, minced garlic, and olive oil to a pot and cook until the fruit breaks down.
  4. Blend into a smooth sauce, seasoning to taste with salt, pepper, and sugar. Don't overdo it with salt; the mackerel already has plenty.
  5. Arrange spinach leaves and thinly sliced red onion on a plate.
  6. Lay the mackerel pieces on top and drizzle with the warm raspberry sauce.

Serve with croutons or fresh rolls. It's perfect as an appetizer or dinner. Enjoy your meal!

Related content