We're excited about the latest mackerel masterpiece we've unearthed, so brace yourself for another fin-tastic recipe: Mackerel and Kale Tart.
Move over, holiday traditions! Make room for the newest sensation – the Mackerel Tart. It's so delicious and easy to whip up that you can practically toss it together, plop it on the kitchen counter, and bask in the glory of your guests' compliments.
Here’s the kicker: you can go the classic route with cooked mackerel filets or dive into the world of smokiness with our smoked mackerel. The Harvesters Kitchen conducted a taste test, and guess what? It was a draw! Both versions had folks singing praises.
Consider it a Harvesters Kitchen classic and the hottest new thing on holiday tables and
party spreads. Make room, ye olde traditions; here comes a new holiday dish: Mackerel Tart.
MACKEREL TART
INGREDIENTS
1 puff pastry sheet
2 T olive oil
4 ounces smoked bacon
1 small finely chopped onion
2 cups kale
1/2 lb smoked mackerel fillets or cooked mackerel
1 cup light crème fraîche
1 lemon
DIRECTIONS
Preheat the oven to 375 degrees. Roll out the puff pastry to the thickness of a coin, then cut out a circle using a plate as a guide (keep the leftover pastry for another recipe). Slide onto a non-stick baking sheet and bake for 15-20 minutes until puffed, golden, and cooked through. Leave to cool on the sheet.
Meanwhile, heat 2 tablespoons of olive oil in a non-stick pan and cook the smoked bacon and onion for 5-10 minutes. Add the kale, cook for 2 minutes until it wilts, then stir in the mackerel fillets (skin removed and flesh flaked) with a squeeze of lemon.
Spread the light crème fraîche on the pastry, then spoon on the topping.
ENJOY !