Mackerel Loaf

Mackerel Loaf with Salad

When I was contacted by Seafish asking me whether I wanted to take part in a campaign to encourage people to eat more Omega-3 rich fish, I immediately agreed. My family and I rarely eat fish other than salmon, and I thought it would be a great opportunity to develop recipes outside my comfort zone.

On Friday morning, I received a ‘Fish is the Dish’ package containing a leaflet with recipes, an apron, an oven glove, sticky notes in the shape of fish and a fish slice. I was also sent three tins of fish.

Fish is the Dish - Care Pack

Jumpy (2 years 2 months) was desperate to play with it all, and she was over the moon when I let her put the apron and oven glove on and pretend the sticky notes were fish. She had fun picking them up with the fish slice. Beanie (4 years 3 months) joined in after school.

Fish is the Dish - Pretend Cooking

Lunch breaks are longer in France than they are in the UK. My little ones have over an hour and a half to get home and eat here. My mum has been cooking warm meals every day. With this post in mind, I decided to make something tasty, cheap, quick and easy to cook for us.

Mackerel Loaf - Ingredients

This mackerel loaf is perfect warm served with salad. You could also have it cold for a picnic or cut into cubes as an appetiser.

Mackerel Loaf

 

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Mackerel Loaf

Prep Time 5 minutes
Cook Time 50 minutes

Ingredients

  • 3 medium free-range eggs at room temperature
  • 150 g flour
  • 2 teaspoons baking powder
  • 100 ml olive oil
  • 100 ml milk at room temperature
  • Salt & pepper
  • 100 g grated Gruyère cheese
  • 1 teaspoon parsley
  • 1 tin mackerel in tomato sauce 120g, drained and crumbled
  • 200 g Feta cheese crumbled
  • 1 red pepper diced

Instructions

  1. Preheat your oven to gas mark 4 (180 degrees Celsius / 350 degrees Fahrenheit) and grease a loaf tin.
  2. In a large bowl, beat the eggs lightly. Add the flour, baking powder and mix well.
  3. Stir in in the olive oil and milk. Fold in the rest of the ingredients. Drop the mixture in the cake tin and bake for 50 minutes or until golden and cooked through.
  4. Serve warm with salad, or cold and diced as an appetiser.

Recipe Notes

You could use grated Cheddar cheese instead of Gruyère.

I was sent three tins of fish as well as the care pack pictured above. All photos and the recipe are my own. I did not receive payment for this post.

Tasty Tuesdays on HonestMum.com

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Comments

  1. evatorocoro says:

    Ton cake me paraît parfait pour un lunch ! Tu as la chance d’être encore en France et te faire chouchouté par ta mere ! Profite bien 😉

  2. A fab recipe Mel, mackerel is probably my favourite oily fresh. 🙂

    • I have to admit I am not normally a fan of mackerel, but I thought I would give it a go in a loaf with loads of cheese, and it worked!

  3. This looks like a great idea for using tinned mackerel, how big is the tin used?

  4. Love this original, inventive recipe-stunning photos as usual. Would this work well with gluten free flour too do you think? Thanks for linking up to #tastytuesdays x

    • I think it would. Just add a little more milk to make sure the gluten-free flour does not make the loaf too dry.

  5. Sounds interesting hon, and looks delish! Reminds me of a dish I went through a phase of making a few years back – fresh squid and mackerel burgers. Damn tasty xx

  6. Ooh this sounds yummy. I love mackerel and this sounds so simple to make. Have pinned it and will be giving it a try soon. Thanks for sharing! 🙂

  7. When I saw this recipe, I expected it to be a meatloaf type i.e.. mainly fish, and I thought “too expensive, too hard”. But this is fantastic – a bread loaf with fish in it? Genius! I can honestly say I have never ever seen a recipe like it. This is why I am enjoying your blog so much Mel!! It’s a refreshing change of pace from the usual blogs and recipes that I see in feeds. I love this recipe!! 🙂

Thanks for taking the time to write a little message. Comments always make me smile! x Mel