Smoked Mackerel Filo Tarts: Recipe

Smoked Mackerel Filo

Filo pastry is a great option if you are trying to have a healthier meal as it’s a lot less dense than the likes of puff or shortcrust pastry. Here we have used smoked mackerel and spring onion which is a great combination against the crunchy filo.

They work well for a make ahead lunchbox meal so make up a batch on your Sunday night and you will have a tasty lunch for Monday and Tuesday. These would equally work well for a picnic, or as a snack to serve guests.

Filo pastry is super versatile it just needs to be handled carefully – the BBC Good Food team explain more on this video which is worth taking a look.

Ingredients (makes 8): 

  • 1 smoked mackerel fillet
  • 3 eggs
  • 50ml creme fraiche
  • 50g parmesan
  • 1 spring onion
  • 50g parsley
  • 4 sheets of filo
  • 15ml olive oil to brush the pastry
  • Pepper to season (salt depending on taste)
  • Salad to serve – we used red cabbage and cucumber

Smoked Mackerel Filo

Method: 

  1. Preheat the oven to 200C.
  2. Crack the eggs into a mixing bowl and whisk with the creme fraiche.
  3. Flake half the smoked mackerel through the mix.
  4. Finely chop the spring onion and the parsley and add to the mix. Stir well and set aside.
  5. Take a cupcake tray and grease.
  6. Take the filo sheets and cut each one into 4 long strips. Then cut the long strips into two.
  7. In each cupcake mould layer the pastry, brushing each layer with oil as you go. You should be crossing over slightly in each one to ensure that you form a pastry cup. Move fast as you don’t want the pastry to go dry.
  8. Fill each mould with the mix. Bake in the oven for 12-15 minutes until the pastry is crisp and the filling is cooked through. The filling will puff up.
  9. Leave to cool and serve alongside your desired salad.

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