Smoked mackerel is one of my public vices. I can happily eat the stuff on its own, roughly shoved onto some toast with a squirt of lemon and some pepper. Never had it as a child (we used to have smoked cod, which was a chemical orange colour and horrid) so no nursery associations, but it strikes me as comfort food.
This, then, is a bit of an experiment. Can I combine the slightly sharp smoky fishiness with the gentle ooze of a risotto? The answer is yes, although the results don’t quite taste like risotto.
- 300g Arborio rice (or your preferred risotto rice)
- a large onion
- 200g smoked mackerel fillets, skinned and flaked into large pieces (or some other hot smoked fish, if you prefer – note that most “smoked” salmon is cured and cold smoked, so not suitable for this recipe)
- 150g shelled peas (frozen is fine, you could maybe use mangetout, but definitely some form of crisp legume)
- about a litre of vegetable stock (fish stock would be too OTT for this)
Make the risotto in the usual way – adding the peas and fish about five minutes before the end.
You probably won’t need any extra salt, but more pepper than usual.
Some people get very sniffy about seafood plus cheese, but I think that stirring in maybe 25g of parmesan is the right thing to do. The sharp salty flavour helps balance the starchy goo.
In hindsight, it really could have done with a bunch of parsley, and maybe some lemon zest. Fresh thyme leaves might be worth a go as well.