Ingredients
Ingredients: Smoked whole mackerel (Scomber scombrus), salt, spices.<br class="new-line">Catch area: FAO 27 Ireland<br class="new-line">
Combinations – usage suggestions
• Enjoy the smoked whole mackerel as a main course served with lemon and olive oil.
• Use it to add a rich flavor to salads, pies or omelets.
• Make a sandwich with smoked mackerel, cheese and fresh vegetables.
• Add it to pasta, risotto or flavor soups for a richer taste.
• Serve the smoked whole mackerel as a meze dish accompanied by tsipouro or raki.
• Stuff with smoked mackerel and fresh herbed onion leaves for an interesting variation.
• Serve the smoked mackerel as part of a cold meze dish, accompanied by cheese, olives and peppers.
• Use it to add flavor to seafood risottos.
Recipe: Mackerel plaki
Ingredients
• Erotokritos Extra Virgin Olive Oil
• 1 pc Pitenis Smoked mackerel
• 6-7 pieces of cherry tomatoes
• 1 small dry onion
• 1 shot raki or tsipouro without anise
• Juice of half a lemon
Preparation
Finely chop the onion. In a pan, sauté the onions and then the cherry tomatoes. Add the tsipouro and the lemon juice. We put the mackerel to warm up, so that its taste softens and its aromas develop. Serve the mackerel with the vegetables and fresh parsley
