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Smoked mackerel, cauliflower and potato gratin

Name: Smoked mackerel, cauliflower and potato gratin
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 300g waxy potatoes, sliced; 600g cauliflower florets; 2 tbsp olive oil; 50g plain flour; 300ml semi-skimmed milk; 30g mature cheddar; 4tsp wholegrain mustard; 2 sliced spring onions; 3 smoked mackerel fillets, skinned and flaked; A large handful of breadcrumbs

Published: 31 Dec 13
Updated: 18 Mar 24

The smoked mackerel flavour is really brought out in this warm and comforting gratin recipe with potato and cauliflower. It’s a quick and easy midweek option, and friendly on the purse, too.

Easy
January 2014

Test kitchen approved

Serves 4
Hands-on time 30 min, oven time 20 min

The smoked mackerel flavour is really brought out in this warm and comforting gratin recipe with potato and cauliflower. It’s a quick and easy midweek option, and friendly on the purse, too.

Nutrition: per serving

Calories: 599kcals
Fat: 38.1g (8.9g saturated)
Protein: 29.9g
Carbohydrates: 34.6g (8.8g sugars)
Fibre: 6g
Salt: 2.5g

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Ingredients

300g waxy potatoes, sliced
600g cauliflower florets
2 tbsp olive oil
50g plain flour
300ml semi-skimmed milk
30g mature cheddar
4tsp wholegrain mustard
2 sliced spring onions
3 smoked mackerel fillets, skinned and flaked
A large handful of breadcrumbs

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Method

Heat the oven to 180°C/fan160°C/gas 4. Bring a saucepan of salted water to the boil and add the potatoes. Put a steamer over the top with the cauliflower florets, cover and cook both for 5-7 minutes until just tender. Drain and leave to cool.
Meanwhile, make a béchamel sauce: melt 2 tbsp olive oil in a pan over a low heat, then stir in the plain flour. Fry for 2 minutes, stirring, then add the milk, bit by bit, stirring until thick and smooth. Grate in half the cheddar. Stir the mustard and spring onions into the béchamel. Season generously.
Layer the potatoes, cauliflower and mackerel fillets in a 2 litre ovenproof dish, then stir in the béchamel. Top with the reserved cheddar and a large handful of breadcrumbs, then bake for 20 minutes or until golden and bubbling.