Smoked Mackerel & Leek Hash with Horseradish – Comfort Food with a Tangy Twist

If there’s one dish that combines the comfort of rustic cooking with the punch of bold flavors, it’s this Smoked Mackerel & Leek Hash with Horseradish.
Think golden crispy potatoes, sweet and mellow leeks, smoky and savory mackerel, all tied together with the creamy heat of horseradish. This dish isn’t just delicious—it’s simple, hearty, and wholesome.

Perfect for brunch, lunch, or a cozy dinner, this recipe is nutritious, protein-rich, and full of omega-3 goodness from the smoked mackerel. Plus, it’s a great way to make use of leftover potatoes or cooked fish.

In this article, we’ll go over everything:

Ingredients
Step-by-step cooking method
Helpful tips
Variations & substitutions
Nutritional benefits
FAQs
Final serving suggestions

Why You’ll Love This Recipe

Quick & Easy – Ready in about 30 minutes.
Budget-Friendly – Uses affordable ingredients.
Healthy Yet Indulgent – Packed with nutrients but tastes like a treat.
Versatile – Works for breakfast, lunch, or dinner.
Flavour Explosion – Sweet leeks, smoky fish, tangy horseradish—magic in a pan.

Ingredients for Smoked Mackerel & Leek Hash with Horseradish

For 4 servings, you’ll need:

Main Hash

2 large leeks – cleaned, trimmed, and sliced into thin rounds
500g (1 lb) baby potatoes – cut into 1–2 cm cubes
2 tbsp olive oil or butter (or a mix)
250g (9 oz) smoked mackerel fillets – skin removed, flaked into chunks
1 medium onion – finely chopped
2 cloves garlic – minced
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 tsp smoked paprika (optional, for extra smokiness)
Salt & pepper – to taste

Horseradish Cream

4 tbsp crème fraîche or sour cream
2–3 tsp prepared horseradish sauce (adjust to taste)
1 tsp lemon juice
Pinch of salt

Optional Garnish

Fresh parsley or dill – chopped
Lemon wedges
Poached or fried eggs (for extra richness)

Step-by-Step Cooking Instructions

Step 1: Prepare the Leeks

Leeks are sweet and mellow, but they tend to trap dirt between their layers. Here’s how to clean them:

Cut off the dark green tops (you can save them for making stock).
Slice the leeks into rounds.
Place them in a bowl of cold water, swish to release the dirt, and scoop them out into a colander.

Step 2: Boil the Potatoes

Place cubed potatoes into a pot of salted water.
Bring to a boil and cook for 8–10 minutes, until just tender but not falling apart.
Drain and set aside.

💡 Tip: Parboiling ensures the potatoes are fluffy inside and crispy when fried.

Step 3: Make the Horseradish Cream

In a small bowl, mix crème fraîche, horseradish sauce, lemon juice, and a pinch of salt.
Taste and adjust the horseradish level depending on how much heat you like.
Chill until ready to serve.

Step 4: Cook the Leeks & Onions

Heat 1 tbsp olive oil or butter in a large skillet over medium heat.
Add the onions and cook for 2–3 minutes until softened.
Add the leeks and cook for 6–8 minutes, stirring occasionally, until soft and slightly caramelized.
Stir in garlic, thyme, and smoked paprika; cook for another 1 minute.

Step 5: Crisp the Potatoes

In a separate frying pan, heat the remaining oil over medium-high heat.
Add the parboiled potatoes in a single layer.
Let them crisp without stirring too much—turn them only when the bottoms are golden brown.
Season with salt and pepper.

Step 6: Combine Everything

Add the crispy potatoes to the leek mixture.
Gently fold in the flaked smoked mackerel.
Heat through for 2–3 minutes—be gentle so the fish stays in nice chunks.

Step 7: Serve

Spoon the hash onto plates.
Top with a dollop of horseradish cream.
Garnish with parsley or dill, and add lemon wedges on the side.
Optional: Top with a perfectly poached or fried egg for extra indulgence.

Chef’s Tips for the Perfect Hash

Don’t overcrowd the pan – This keeps your potatoes crispy.
Balance the horseradish – Start small and add more to taste.
Add eggs – Poached eggs with runny yolks make this heavenly.
Use a cast-iron skillet – Retains heat well and gives the best crisp.
Try homemade smoked mackerel – If you have a smoker, the flavor goes next level.

Variations & Substitutions

Fish Swap – Use smoked trout, hot-smoked salmon, or even canned tuna in olive oil.
Veggie Boost – Add peas, spinach, or roasted red peppers for color and nutrition.
Spicy Kick – Stir in a little chili oil or sliced fresh chili.
Low-Carb – Swap potatoes for cauliflower chunks for a keto-friendly version.
Dairy-Free – Use coconut yogurt or vegan sour cream instead of crème fraîche.

Nutritional Benefits

This dish isn’t just tasty—it’s good for you:

Smoked mackerel – High in protein, omega-3 fatty acids, and vitamin D.
Leeks – Great source of antioxidants, fiber, and vitamin K.
Potatoes – Provide energy, potassium, and vitamin C.
Horseradish – Contains compounds that may boost immunity and digestion.

Serving Suggestions

Pair with sourdough toast for brunch.
Serve alongside a green salad for a lighter lunch.
Enjoy with a cold crisp beer or a glass of dry white wine.

Storage & Reheating

Fridge – Store leftovers in an airtight container for up to 2 days.
Reheat – In a skillet over medium heat until warmed through. Avoid microwaving for too long to keep the potatoes crispy.
Freezing – Not recommended, as potatoes can become grainy.

Frequently Asked Questions (FAQ)

Q1: Can I make this recipe ahead of time?
Yes! Parboil the potatoes and cook the leeks in advance. When ready to serve, crisp up the potatoes, mix everything together, and add the fish.

Q2: Is this dish gluten-free?
Yes, it’s naturally gluten-free as long as your horseradish sauce is certified gluten-free.

Q3: Can I use fresh mackerel instead of smoked?
You can, but it won’t have the same smoky flavor. If using fresh, cook it separately with a bit of salt, pepper, and smoked paprika.