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.
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.
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.
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
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
- Preheat your oven to gas mark 4 (180 degrees Celsius / 350 degrees Fahrenheit) and grease a loaf tin.
- In a large bowl, beat the eggs lightly. Add the flour, baking powder and mix well.
- 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.
- 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.
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 😉
Merci Eva, j’en profite à fond!
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!
This looks like a great idea for using tinned mackerel, how big is the tin used?
I am glad you spotted this! I used a 120g tin. Now added to the recipe! Let me know what you think if you give the recipe a go.
Thanks Mel! I’ll let you know when I try it 🙂
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.
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
It is nice to come up with something really cheap, tasty and quick to make. xx
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! 🙂
Yay, glad you find the recipe appealing. It is really quick and easy to make. xx
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 Nagi. It is simple, cheap and quick to make… what’s not to love?
I grew up in a farm community in Iowa, USA, in the early 1960’s. Canned and frozen fish were all we knew. My mom made a great mackerel loaf that had a smooth texture from the bread and eggs. Almost like a custard or flan. This recipe reminds me of my mom’s and so I will try it soon. I’ll let you know how we like it.
Let me know what you think when you’ve made it 🙂