Smoked mackerel & leek hash with horseradish

There is something deeply satisfying about a skillet of smoked mackerel & leek hash with horseradish sizzling away on the stove. The potatoes turn golden and crisp at the edges, the leeks soften into sweet ribbons, and the smoked mackerel flakes gently into the mix, releasing that rich, savory aroma. Then comes the horseradish, cool and sharp, cutting through everything in the best possible way. Trust me, you’re going to love this. It feels rustic, comforting, and just a little bit bold.

A Cozy Skillet Meal with a Punch of Flavor

This is the kind of dish that works for brunch, lunch, or even a relaxed dinner. You get crispy potatoes, tender leeks, and smoky fish all in one pan. The horseradish adds a bright heat that wakes up the palate without overpowering the dish. It is hearty, but it never feels heavy, which makes it incredibly satisfying.

Inspired by British Coastal Cooking

Smoked mackerel has long been popular in British and Northern European kitchens. It is affordable, flavorful, and keeps well, which made it a staple in coastal communities. Pairing it with potatoes and leeks feels natural, since those ingredients are widely grown and deeply rooted in traditional cooking. Adding horseradish brings a classic British condiment into the mix, giving the hash a sharp and lively finish.

Why This Recipe Just Works

Before we move into the cooking process, let me tell you why this one deserves a regular spot in your kitchen.

Versatile: Perfect for brunch with a fried egg on top or served on its own.

Budget-Friendly: Potatoes and leeks are inexpensive, and smoked mackerel stretches beautifully.

Quick and Easy: Everything cooks in one skillet in about 35 minutes.

Customizable: Add herbs, greens, or adjust the horseradish to taste.

Crowd-Pleasing: Crispy potatoes and smoky fish are always a winning combination.

Make-Ahead Friendly: The hash reheats well in a skillet the next day.

Great for Leftovers: It makes an incredible filling for wraps or savory pies.

Chef Secrets for the Best Texture

Small details make this hash truly shine.

1. Parboil the potatoes first: This ensures a fluffy inside and crispy outside.
2. Cook the leeks gently: Let them soften slowly to bring out their sweetness.
3. Add mackerel at the end: This keeps it flaky and prevents it from drying out.
4. Use high heat at the finish: A final blast of heat helps crisp everything beautifully.

Tools You’ll Want Ready

Having the right tools makes the process seamless.

Large Skillet: Preferably cast iron for even browning.

Medium Pot: For parboiling the potatoes.

Sharp Knife: To slice leeks evenly and neatly.

Spatula: For flipping and turning without breaking the fish too much.

Ingredients You Will Need For Smoked mackerel & leek hash with horseradish

Each ingredient builds that rich, layered flavor.

1. Smoked Mackerel Fillets: 8 ounces, skin removed and flaked, provide smoky depth.
2. Yukon Gold Potatoes: 1½ pounds, diced, create the crispy base.
3. Leeks: 2 medium, sliced thinly, add sweetness and texture.
4. Olive Oil: 2 tablespoons, for sautéing and crisping.
5. Unsalted Butter: 1 tablespoon, adds richness to the hash.
6. Fresh Parsley: 2 tablespoons, chopped, for brightness.
7. Prepared Horseradish: 2 tablespoons, served alongside for sharp contrast.
8. Salt: ½ teaspoon, adjust to taste.
9. Black Pepper: ½ teaspoon, freshly ground for subtle heat.

Easy Ingredient Swaps

You can easily adapt this to what you have.

Smoked Mackerel Fillets: Smoked trout for a slightly milder flavor.

Yukon Gold Potatoes: Russet potatoes for extra crispness.

Prepared Horseradish: A mix of sour cream and horseradish for a milder sauce.

The Standout Ingredients

Two elements truly define this dish.

Smoked Mackerel Fillets: They bring deep savory flavor and a tender flaky texture.

Prepared Horseradish: Its sharp heat lifts the entire skillet and keeps each bite lively.

Let’s Cook This Rustic Hash

Now comes the fun part, building it step by step.

1. Preheat Your Equipment: Bring a medium pot of salted water to a boil.
2. Combine Ingredients: Add diced potatoes and parboil for 8 minutes until just tender. Drain well.
3. Prepare Your Cooking Vessel: Heat olive oil and butter in a large skillet over medium heat.
4. Assemble the Dish: Add parboiled potatoes in a single layer and cook for 10 to 12 minutes, turning occasionally, until golden and crisp.
5. Cook to Perfection: Stir in sliced leeks and cook for 5 minutes until softened. Gently fold in flaked smoked mackerel, salt, and black pepper. Cook for 2 to 3 minutes just until heated through.
6. Finishing Touches: Sprinkle with fresh parsley and allow the hash to crisp slightly for another minute.
7. Serve and Enjoy: Spoon onto plates and serve with a dollop of prepared horseradish on the side. Let me tell you, it’s worth every bite.

A Perfect Balance of Crisp and Creamy

The potatoes are crisp on the outside and soft inside. The leeks melt into the mix, adding gentle sweetness. The mackerel flakes are tender and smoky, while the horseradish adds a creamy sharpness that cuts through the richness. Each forkful feels layered and comforting.

Extra Cooking Tips

Keep these in mind for the best results.

• Do not overcrowd the skillet, potatoes need space to crisp.
• Pat potatoes dry after parboiling for better browning.
• Add fish gently to keep large flakes intact.

What to Avoid for the Best Outcome

A few small things can affect the final texture.

• Do not stir constantly, let the potatoes develop a crust.
• Avoid high heat too early, it can burn the leeks.
• Do not overcook the mackerel, it only needs to warm through.

Nutrition Overview

Servings: 4

Calories per serving: 420

Note: These are approximate values.

Time Breakdown

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

You can parboil the potatoes ahead of time and refrigerate them until ready to cook. Leftover hash keeps well in the refrigerator for up to 2 days. Reheat in a skillet to bring back crispness. Freezing is not recommended, as the texture of potatoes can change.

How to Serve It Beautifully

Serve in shallow bowls with a generous spoonful of horseradish on the side. A sprinkle of extra parsley adds fresh color. For brunch, top with a softly fried egg for added richness.

Creative Leftover Ideas

Use leftover hash as a filling for savory crepes or stuff it into a wrap. It also works beautifully as a topping for toasted sourdough bread.

Extra Helpful Notes

Always taste before serving, as smoked mackerel can vary in saltiness. Adjust seasoning carefully at the end.

Make It a Showstopper

For a stunning presentation, press the hash lightly into a ring mold on the plate and lift it away to create a neat round shape. Add a small spoonful of horseradish on top for contrast.

Variations to Try

1. Add a handful of spinach at the end for extra greens.
2. Stir in a squeeze of lemon juice for brightness.
3. Sprinkle with capers for a salty pop.
4. Top with a poached egg for a brunch twist.

FAQ’s

Q1: Can I skip parboiling the potatoes?

Parboiling ensures the inside is tender while the outside crisps nicely.

Q2: Is smoked mackerel very strong?

It has a bold flavor, but it balances well with potatoes and leeks.

Q3: Can I make this dairy free?

Yes, replace butter with additional olive oil.

Q4: How do I clean leeks properly?

Slice them and rinse well under cold water to remove grit.

Q5: Can I use leftover cooked potatoes?

Yes, they work beautifully and save time.

Q6: What pairs well with this dish?

A simple green salad or fried egg on top.

Q7: Can I make it spicier?

Add a pinch of chili flakes if desired.

Q8: How long does it last in the fridge?

Up to 2 days in an airtight container.

Q9: Can I prepare it ahead for brunch?

Yes, reheat in a skillet just before serving.

Q10: What makes this hash special?

The balance of smoky fish, sweet leeks, crispy potatoes, and sharp horseradish.

Conclusion

Smoked mackerel & leek hash with horseradish is rustic, bold, and deeply comforting. It transforms simple ingredients into a flavorful skillet meal that feels both hearty and fresh. Whether you serve it for brunch or a cozy dinner, it delivers crisp texture, smoky depth, and bright contrast in every bite. Give it a try, and it may just become your new favorite way to enjoy smoked mackerel.

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