Smoked Mackerel

Once opened, store any leftovers tightly wrapped in the refrigerator and consume within 1-2 days.

Flake the cold-smoked mackerel into salads for a protein boost and smoky flavor.

Gently warm hot-smoked mackerel in a pan or oven before serving.

Mash with cream cheese and herbs for a quick pâté or dip.

Add to scrambled eggs or omelets for a luxurious breakfast.

Use the oily flakes in pasta sauces or risotto for added richness.

Dill

Lemon

Mustard

Horseradish

Potatoes

Cream cheese

Sour cream

Capers

Chives

Rye bread

Overcooking hot-smoked mackerel, which can make it dry.

Not removing bones if using whole smoked mackerel, as they can be sharp.

Using overpowering flavors that mask the delicate smokiness of the fish.