Smoked Mackerel and Cottage Cheese Spread Recipe
Smoked mackerel and cottage cheese spread is a classic Polish sandwich spread – quick, inexpensive and very bold in flavor. It often appears for breakfast or dinner, and its aroma immediately evokes homely cooking. It’s a bit like a fish version of egg salad, but with the smoky aroma of cured fish.
Smoked mackerel and cottage cheese spread is the essence of Polish open-faced sandwiches – bold, slightly smoky in flavor and very filling, yet surprisingly simple. The combination of creamy cottage cheese, hard-boiled eggs and smoked fish creates a spread with a rich but homely texture that’s easy to season to your own taste. Its flavor brings to mind seaside cooking and homely breakfasts, when fresh bread, pickled cucumbers and a big bowl of spread land on the table.
Chef's tips
Remove all bones and skin from the mackerel thoroughly – it’s best to do this over a large plate, breaking the fish into small pieces with your fingers so nothing escapes your attention. It’s a good idea to mash the cottage cheese with a fork beforehand or briefly blend it so the spread is uniform but not completely smooth; dice the pickled cucumber and onion very finely so they don’t dominate the texture. Be careful with salt – the mackerel and cucumbers are already salty, so usually pepper and a little pickle brine or lemon juice are enough to brighten the flavor.
How to serve
It tastes best on fresh sourdough bread or crispy rolls, ideally topped with slices of pickled cucumber or radish. It pairs wonderfully with morning coffee with milk or a mug of hot tea with lemon during a lazy Saturday breakfast. You can also serve it on crackers or small toasts as a hearty snack at a house party when you don’t want to stand over the stove.
Ingredients
- smoked mackerel about 250–300 g after cleaning - 1 piece
- semi-fat cottage cheese - 200 g
- hard-boiled eggs - 2 pieces
- pickled cucumber medium - 2 pieces
- onion - 1 piece
- mayonnaise optional - 1 tablespoon
- yogurt - 2 tablespoons
- mustard mild or hot, to taste - 1 teaspoon
- salt to taste
- pepper to taste
- chives chopped, optional - 2 tablespoons
Preparation
- Peel the skin off the mackerel, remove the head and tail. Carefully remove all the bones, breaking the flesh into smaller pieces.
- Crumble the cottage cheese with a fork in a large bowl so there are no large lumps.
- Peel the eggs and dice them finely or mash with a fork.
- Dice the pickled cucumbers finely. If they are very juicy, gently squeeze out the excess liquid.
- Finely chop the onion or spring onion.
- Add the mackerel, eggs, cucumbers and onion to the bowl with the cottage cheese.
- Add the yogurt, mayonnaise (if using) and mustard. Mix everything thoroughly with a fork or spoon until you get a uniform spread.
- Season with salt and pepper to taste. Remember that the mackerel and cucumbers are already salty, so add salt gradually.
- Finally, add the chopped chives and gently mix.
- Chill the spread in the fridge for at least 15 minutes to let the flavors meld.
Storage
Store the spread in an airtight container in the fridge and eat within 2 days. Stir before serving – it may release a little liquid, which will mix back in easily.
