Available both fresh and frozen year round, smoked mackerel is one of the least expensive and most popular of all smoked fish. Smoked mackerel is brined before smoking, then kiln-smoked so that it ...

These smoked ... as the mackerel is naturally salty. Gently bind everything together and shape the mixture into eight flat cakes. Lightly dust the cakes in the seasoned flour, then dip into ...

Sift the flour onto a pastry board, add salt, diced cold butter, and quickly knead the dough into a ball. Wrap it in cling film and refrigerate for at least 30 minutes. Next, roll out the dough ...

And thank Cornwall-based chef, Pete Biggs, for this smoked mackerel, bacon and duck egg, which should impress even the most particular of foodies. The Doom Bar beer adds a kick to the bread ...