Mix veg smoked mackerel rosti

 

Mix veg smoked mackerel rosti

Mix veg smoked mackerel rosti, before baking

spring smoked mackerel

 

After fattening in winter, the smoked mackerel now are much bigger and more oily than those bought in autumn. Great to warm up to serve as such or use in making this rosti, fan grilled with bottom heat in the oven, a powerful function that produce a result similar to deep frying, without the mess and oil.

1. Remove flesh from mackerel, break into pieces.

2. Grate potato and carrot, season with salt, pepper, cornstarch and a little oil, mix well with mackerel.

3. On a baking tray, scoop mixture to form 6cm diameter circles, tidy the edges and keep at half cm high, tighten a little but do not press hard, keep a loose texture to cook easily and more crispy.

4. Bake with turbo grill/fan with grill and bottom heat, at 180˚C until golden, around 20-30 minutes depending on oven power and desired crispiness.