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with Soured Cream and Chives
225g (8oz) "ready to eat" smoked mackerel
fillets, fresh or defrosted, skinned and cut into chunks
baking potatoes, cooked
1 x 142ml carton soured cream with onion
fresh chopped chives for
NUTRITIONAL VALUES PER PORTION (APPROX) 844
Kilocalories; 32g Protein; 49g Fat; 73g
Carbohydrate; 6g Fibre.
Preheat the oven to 220 C/425'F, Gas Mark 7
1 Halve the potatoes lengthways. Carefully scoop the flrsh out of
each potato and place in a bowl.
2 Mix the fish and 1 x 15ml
spoon (1 tablespoon) of the soured cream into the potato flesh.
Return the potato mixture into the potato skins. Place on a baking
tray and cook for 5-8 minutes.
4 Pour the remaining soured cream
over the potatoes, sprinkle with chives and serve.
Tip: An ideal snack for all the family. Instead of the soured
cream use natural yoghurt or creme fraiche and a few fresh chopped
herbs. Use a fork to mash a portion for children aged 9-12 months.
Not suitable for freezing.
Kind Permission © The Sea Fish Industry Authority.
When I read about the evils of drinking, I gave up reading.
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