Smoked mackerel cutlets: A delicious and nutritious culinary discovery

Mackerel is one of the most popular fish eaten after smoking. Many of us remember its taste from childhood. It is a migratory marine fish from the mackerel family. Atlantic mackerel is most commonly available in stores. This fish is caught off the European coasts of the Atlantic, but it also occurs in the native Baltic, Mediterranean, and Black Seas.

The taste of smoked mackerel is unique, but it's also extremely healthy. Primarily, it is rich in fatty acids, particularly the heart-beneficial omega-3. Mackerel also contains a lot of vitamins, including the valuable D3. Referred to as the "sunshine vitamin," it is often deficient but plays a crucial role in the body's overall functioning. Nutritionists recommend mackerel because it is high in protein. Another advantage is its very high selenium content. This element positively impacts the immune system and thyroid function. There are many reasons not to forget mackerel in your meals!

Fresh mackerel tastes great simply with bread. It’s also excellent for salads and spreads. Its flavour pairs well with spring vegetables, tomatoes, lettuce, and cucumbers. It also combines hard-boiled eggs well, so you frequently find them as additions to mackerel spreads. My friend makes a fantastic spread from blended mackerel with mustard, yogurt, and mayonnaise. She seasons it with salt, pepper, and finely grated lemon zest. This spread is excellent on toasted bread. There are plenty of ways to use mackerel in the kitchen, but my aunt's cutlets truly surprised me.

Mackerel has a rather distinct taste that not everyone likes. My aunt combined the fish with rice, which toned it down. The addition of carrots and parsley also makes a difference. These are the main ingredients of the cutlets, which even kids enjoy. I'll add that my aunt's grandchildren are school-aged. Smoked fish contains a lot of salt, which can strain young children’s kidneys. They should only eat it after the age of three.

Ingredients:

                              
• 200 grams of cooked rice,
• 1 smoked mackerel,
• 1 egg,
• onion,
• carrot,
• a few tablespoons of chopped parsley or dill,
• 3 tablespoons of breadcrumbs,
• salt and pepper to taste.

Preparation:

              
1. Clean the mackerel from bones and divide it into smaller pieces. Grate the carrot on a fine grater, and dice the onion finely.
2. Sauté the onion in heated oil and add it to the cooled rice. Add the mackerel as well.
3. Season the mixture with salt and pepper, then add the grated carrot and mix. Add the egg and breadcrumbs and mix again to a smooth consistency.
4. Form small patties, then fry them on both sides in well-heated oil. You can also bake them in the oven. The required time is 40 minutes at 175 degrees Celsius.