I am a sucker for all things salmon, and I tend to eat it so much that I never seem to eat any other oily fish. Therefore I thought I’d change it up with some mackerel. I didn’t give the mackerel to my son as they are quite salty, but boneless ones would be great for kids age 2+. I did, however, make some slaw for him, but changed the mayo to greek yoghurt. I left the slaw to soften a little before giving it to him.
We had this for dinner, but it’d make a gorgeous lunch too.
Love, Natalie x
Ingredients (serves 2):
1/4 Red Cabbage, finely shredded
2 Carrots, juilenned
1/2 Lemon juice
1 tbsp Mustard (whole grain or Dijon)
2 tbsp Mayonnaise (or Greek Yoghurt)
1 tsp Apple Cider Vinegar
Pack of Hot smoked Mackerel fillets – 5-6
2 Wholemeal Buns, sliced in half
Salad, to serve
- Make the slaw by mixing together the red cabbage, carrots, lemon juice, mustard, mayo, and vinegar. Leave to soften slightly whilst cooking the kippers.
- Preheat the oven to 160°C, and cook the kippers according to packet instructions. Mine was 8 minutes in the oven wrapped loosely in foil as they are ready cooked.
- Warm the buns under the grill or in the toaster, spread over the slaw, then top with the kippers. Serve with a side salad.