Restaurant Reviews, Recipes, Food, Eat and Drink News, Food, Eat and Drink Events, Discussion Forums
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.
Work is the curse of the drinking class.
[ Home ]
[ Articles ]
[ Vegetarian ]
[ Restaurants ]
[ Suppliers ]
[ Recipes ]
[ Health & Diet ]
[ Events ]
[ Clubs & Societies ]
[ Forums ]
[ About ]
[ Promotion ]
Copyright © www.eatanddrink.co.uk
No part of this web site publication may be reproduced
or utilised in any form by any means whatsoever without the prior permission of
the authors. Although all reasonable care has been taken in the preparation of the
web site, neither the publishers nor the authors of the site can accept any liability
for any consequence arising from the accuracy or use of the information contained