Our Skipper's Choice recipes

Smoked Mackerel Dauphinoise

Prep time: 10-12 minutes
Cooking time: 55-60 minutes
Serves: 4


  • 1/8 inch thick 1/2 pound smoked mackerel or kipper fillets, skinned, flesh broken into large pieces
  • 1lb Kestrel potatoes, peeled and sliced
  • 2 bay leaves
  • 2 cups double cream
  • 1 tablespoon wholegrain mustard
  • Salt and freshly ground pepper


  1. Preheat the oven to 180°C / Gas mark 5.
  2. In an 8 x10 inch gratin dish, gently toss the potatoes with the mackerel and bay leaves.
  3. In a bowl, mix the cream with the mustard and season with salt and pepper. Pour the cream over the potatoes and bake for about 1 hour, or until the cream has thickened and the potatoes are golden and tender.
  4. Discard the bay leaves before serving.

Thanks to our friends at Fish is the Dish for this delicious recipe