Hot smoked mackerel with scrambled eggs and croutons
Preparation time
Cooking time
Total time
Any smoked mackerel would be lovely in this dish. I used peppered hot smoked mackerel. Quantities are for two people. If you're feeling hungry use 6 rather than four eggs. If you're really in a hurry toast made with good quality bread will be almost as good as the croutons.
Recipe type: Main course
Cuisine: British
Serves: 2
  • 2 peppered hot smoked mackerel fillets (or similar)
  • 4 eggs lightly beaten
  • Handful of fresh herbs chopped (I used a mix of chives, mint, oregano and thyme)
  • Salt and pepper
  • 40 gr butter (or oil if you prefer)
  • 3 slices of good quality bread cut into cubes about 1.5 cm
  • Oil for frying.
  1. Take the skin off the fillets and break the fish into flakes. There might be the odd bone so check as you flake. Set aside
  2. Chop the herbs finely and add to the lightly beaten eggs. Add a good pinch of salt and pepper.
Make the croutons
  1. Heat the oil in a small saucepan. You want a good 3 cm deep. Test to see if it is hot enough by adding a few crumbs to the oil. If it sizzles it is ready. Add the croutons in batches and fry until golden. Don't be tempted to add them all at once. Place on kitchen paper to drain.
Cook the scrambled egg
  1. You'll need a low to medium heat. Add the butter and melt.
  2. Add the egg mixture and still occasionally until nearly set.
  3. Add the fish and mix to warm through - 1-2 minutes maximum
  4. To serve add the croutons to the egg and fish mixture and gently stir. Eat immediately.
Recipe by Edinburgh Foody at