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. Pipe 2 small dollops of mayonnaise onto each ‘mummy’ to make the eyes and top each with a small piece of chive.
  6. Toast the 'mummies' in the dry frying pan, for approximately 20 to 30 seconds, each side until golden brown.
  7. Serve each on a lettuce leaf.