Smoked Mackerel Breakfast Plate
A classic coastal breakfast — smoky, savoury, and deeply satisfying. Served with rye or oatcakes, tomato, and herbs, this modern take on a Scottish tradition makes a superb weekend start.
Plants
tomatoryedillparsleylemon
Tags
low-giomega-3traditionalscottishprotein-rich
- 1 smoked mackerel fillet (hot-smoked, skin removed)
- 2 slices of dense rye bread or 2 Scottish oatcakes
- 1 medium tomato, sliced
- Fresh herbs (dill or parsley)
- Squeeze of lemon juice
- Optional: a light scrape of olive-oil spread or butter
To serve:
- Warm the smoked mackerel lightly under the grill for 2–3 minutes, or serve at room temperature if preferred cold.
- Arrange with rye bread or oatcakes and sliced tomato.
- Sprinkle with herbs and a touch of lemon juice.
- Add a grind of black pepper to finish.
Notes
- For a heartier plate, add a poached egg on the side.
- Traditionally, this would be served with strong breakfast tea — the perfect balance to the smoky fish.
- In coastal Scotland, this dish was often made with kippers (smoked herring), but smoked mackerel is an excellent modern alternative — boneless, rich in omega-3, and ready to serve.
- Ticks every box: high in protein, low GI, and full of healthy fats — ideal as a superb weekend breakfast.