The best places to eat, stay, shop and visit in the South West

Smoked mackerel rarebit

Give traditional rarebit a South West twist with the addition of locally smoked mackerel
Smoked mackerel rarebit

Rupert Cooper, owner and head chef of Philleigh Way Cookery School in Truro, shares his recipe for smoked mackerel rarebit

philleighway.co.uk

Serves    4
  • Butter 50g, plus extra for toast
  • Flour 50g
  • Milk 100ml, warm
  • Strong beer 150ml, warm
  • Mature cheddar 250g, grated
  • English mustard 2 tsp
  • Worcestershire sauce 2 tbsp
  • Smoked mackerel fillets 200g, skinned and flaked
  • Black pepper to season
  • Good bread 4 thick slices
  • Rocket a handful, chopped
  • Chutney to garnish
  1. In a small saucepan, melt the butter and then stir in the flour to make a roux. Cook through for a couple of minutes, stirring regularly to prevent the roux from burning.
  2. Slowly stir in the warm milk and then the beer until you have a smooth thick sauce.
  3. Add the cheese to the sauce and stir until it has melted and a thick paste has formed. Stir in the mustard and worcestershire sauce, then the flaked mackerel. Season with black pepper.
  4. Lightly toast and butter the bread and place on a baking tray. Top the slices with the mackerel mixture and cook under a hot grill for a few minutes until golden brown and bubbling.
  5. Garnish the smoked mackerel rarebit with rocket and your choice of chutney.

Supported by

Indy Cafe Cookbook Volume 2

You will need

  • Butter 50g, plus extra for toast
  • Flour 50g
  • Milk 100ml, warm
  • Strong beer 150ml, warm
  • Mature cheddar 250g, grated
  • English mustard 2 tsp
  • Worcestershire sauce 2 tbsp
  • Smoked mackerel fillets 200g, skinned and flaked
  • Black pepper to season
  • Good bread 4 thick slices
  • Rocket a handful, chopped
  • Chutney to garnish

Method

  1. In a small saucepan, melt the butter and then stir in the flour to make a roux. Cook through for a couple of minutes, stirring regularly to prevent the roux from burning.
  2. Slowly stir in the warm milk and then the beer until you have a smooth thick sauce.
  3. Add the cheese to the sauce and stir until it has melted and a thick paste has formed. Stir in the mustard and worcestershire sauce, then the flaked mackerel. Season with black pepper.
  4. Lightly toast and butter the bread and place on a baking tray. Top the slices with the mackerel mixture and cook under a hot grill for a few minutes until golden brown and bubbling.
  5. Garnish the smoked mackerel rarebit with rocket and your choice of chutney.
Churchill Recreate
South West 660
SW660
You may also like
Churchill Recreate
Most popular recipes
FOOD Lifestyle - newsletter
FOOD Lifestyle - newsletter
  • Butter 50g, plus extra for toast
  • Flour 50g
  • Milk 100ml, warm
  • Strong beer 150ml, warm
  • Mature cheddar 250g, grated
  • English mustard 2 tsp
  • Worcestershire sauce 2 tbsp
  • Smoked mackerel fillets 200g, skinned and flaked
  • Black pepper to season
  • Good bread 4 thick slices
  • Rocket a handful, chopped
  • Chutney to garnish
  1. In a small saucepan, melt the butter and then stir in the flour to make a roux. Cook through for a couple of minutes, stirring regularly to prevent the roux from burning.
  2. Slowly stir in the warm milk and then the beer until you have a smooth thick sauce.
  3. Add the cheese to the sauce and stir until it has melted and a thick paste has formed. Stir in the mustard and worcestershire sauce, then the flaked mackerel. Season with black pepper.
  4. Lightly toast and butter the bread and place on a baking tray. Top the slices with the mackerel mixture and cook under a hot grill for a few minutes until golden brown and bubbling.
  5. Garnish the smoked mackerel rarebit with rocket and your choice of chutney.

Don't miss a thing

Get the lowdown on our latest finds – from boutique hotels and special places to stay to events, restaurant openings and more – delivered direct to your inbox via the Food Lifestyle email newsletter.