Smoked Mackerel and Horseradish Soup

by Frank, serves 4.

Easy peasy but classy!

• Ingredients

• 50gm Butter
• 1 onion, chopped fine
• 1 clove garlic, crushed
• 2 medium potatoes, diced
• 750ml water
• 250gm Smoked Mackerel, skin removed and flaked
• 1 large tomato, skinned, seeded and chopped
• 1 teaspoon lemon juice
• Green herbs of choice (fennel leaf, parsley or chives)
• 3 Tbsp double cream
• 3 Tbsp horseradish sauce
• Pesto, optional to garnish



Method



1. Melt the butter in a saucepan. Add the onion, garlic and potatoes, cook gently for 10 min until softened.
2. Add the water, bring to the boil, then simmer for 15 minutes until potatoes are cooked through.
3. Add two thirds of the mackerel and blend until smooth.
4. Return to the pan and heat gently.
5. Add the remaining mackerel, tomato, lemon juice and some of the green herbs.
6. Season to taste, mackerel may be salty already!
7. Mix the cream, horseradish and remaining herbs together.
8. Ladle the soup into serving bowls and finish with spoonful of the herby cream
9. A drizzle of pesto could be added if liked.