Mackerel Mummies

Mackerel Mummies
Fishboxer Fishbox HQ from Muir of Ord

For Hallowe'en try decorating with eyeballs, spiders and cobwebs and your spooky scene will be ghoulishly great!


  • 110g smoked mackerel 
  • 1 tortilla wrap
  • 1tsp light mayonnaise
  • Few snips of chives
  • 4 baby gem lettuce leaves
  • 1 tbsp vegetable oil


  1. Heat a non-stick frying pan on a medium to high heat 
  2. Slice the tortilla wrap into long, thin strips about 5mm wide.
  3. Mash the mackerel and shape into 4 ‘mummies’.
  4. Gently wrap the tortilla strips around each 'mummy', folding the ends underneath and leaving space for the eyes.
  5. Toast the 'mummies' in the dry frying pan, for approximately 20 to 30 seconds, each side until golden brown.
  6. Pipe 2 small dollops of mayonnaise onto each ‘mummy’ to make the eyes and top each with a small piece of chive.
  7. Serve each on a lettuce leaf.