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.
Slowly stir in the warm milk and then the beer until you have a smooth thick sauce.
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.
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.
Garnish the smoked mackerel rarebit with rocket and your choice of chutney.
Supported by
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
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.
Slowly stir in the warm milk and then the beer until you have a smooth thick sauce.
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.
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.
Garnish the smoked mackerel rarebit with rocket and your choice of chutney.
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.
Slowly stir in the warm milk and then the beer until you have a smooth thick sauce.
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.
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.
Garnish the smoked mackerel rarebit with rocket and your choice of chutney.
Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.
Cookie & Privacy policy
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
