Risotto with smoked mackerel, peas and lemon
Smoked mackerel is a rich and incredibly tasty oily fish, and it’s widely available, which really makes this dish a winner.
SERVES 2-4 | PREP 2 MINS | COOK 40 MINS | EASY
1 tbsp olive oil
2 tbsp unsalted butter
1 small onion, grated
1 fat garlic clove, crushed
300g risotto rice
800ml fish stock (good-quality stock cube or bouillon is fine), plus a splash extra if needed
50ml dry sherry(dry vermouth or white wine also work well)
1 tsp hot smoked paprika
2 smoked mackerel fillets, skins removed and flaked
70g frozen peas
3 tbsp crème fraîche
1/2 lemon, zested and juiced
2 tbsp chopped dill
Heat the oven to 200C/180C
