John West smoked mackerel fillets. These fillets are traditionally prepared and all the tastier for it. John West wood-smoke their mackerel fillets the good old-fashioned way to bring out all their flavour.
1In a large saucepan melt the butter with the olive oil and gently fry the onion for 2 to 3 minutes, until soft but not browned. Add the garlic and curry powder and continue to cook for a further minute.
2Meanwhile, place the rice into a sieve and rinse under cold water until the water runs clear and leave to drain. Add the uncooked rice to the saucepan and fry for one minute until all the grains are coated in the spice mixture.
3Add the vegetable stock, peas and lemon zest to the pan and cover with the lid. Continue to cook for two minutes then remove the pan from the heat and leave for 10 minutes, leaving the lid on. Gently flake the smoked mackerel fillets onto a plate, adding the chopped tomatoes and spring onions.
4After 10 minutes, add the mackerel, tomatoes and spring onions to the pan, gently folding the ingredients together. Place on a warmed serving plate and garnish with the sliced hard-boiled eggs and fresh coriander and serve.
If you would like this to be a gluten-free recipe, please ensure that your stock is guaranteed gluten-free.