Jan 28 2010
Smokin’!
I was walking towards the door of Waitrose in Glasgow the other night, on the hunt for something I wouldn’t get in Leith (I think it might have been thick sponge wipers, how pathetic!) and through the big window spotted their smoked mackerel in the end of a chiller cabinet. I was sold!
We used to have mackerel fairly often when I was a little ‘un and I really like it but for some reason it isn’t really on my internal shopping list. Perhaps because I never really make it to the fishmongers (and our lovely, lovely fishmonger on Ferry Road appears to have closed!).
Dougal and I feasted like Kings on this for lunch at the weekend. Brilliant in a toasted bagel with Southfield Dip, lemon juice and parsley.
Sadly I forgot to take it for lunch on Monday or Tuesday so I think the final fillet (of four) may have to go in the bin. I know it’s smoked and all but how long does it last once the packet is opened? It’s not been handled at all. Who’s to say. I shall sniff….
sorry to hear about your fishmonger. Bloody supermarkets, probably.
Southfield dip? Mayo/yog/herbs or what?
or maybe mayo/yog/garlic n black pepper, on closer inspection :)
may/yog with seasoning (ususally salt and pepper, but our grinder only does pretty coarse pepper these days so sometimes it is omitted for texture!) is standard. Herbs if we have. Garlic less commonly. I have taken to regularly referring to it as Southfield Dip and *every* time I give it to someone else they remark on how nice it is and it never ceases to amaze me that it isn’t a well known-universal, even- concoction. It’s Southfield Dip.
no herbs in this dip but lotsa parsley in the bagel (filling).
I quite happily eat smoked mackerel at least a week after opening. It’ll be fine!
this is good to hear. I mean, they smoke it for a reason, right??