Smoked Mackerel Risotto- Fishbox

Smoked Mackerel Risotto- Fishbox
Fishboxer Magnus & Fiona from Fishbox HQ in Inverness Picture from Fishboxer Hilary Neilly, she says ‘I added a teaspoon of truffle pesto and one of whole grain mustard. Tasted amazing!’


1 tbsp butter

1 onion, finely chopped

250g risotto rice

100ml white wine

1l vegetable stock

2 smoked mackerel fillets

2 spring onion, sliced

100g bag fresh spinach



1 tsp truffle pesto

1 tsp whole grain mustard


Heat the butter in a large frying pan. Gently fry the onion for 5 mins until softened. Stir in the rice and mix until coated in the butter, then pour in the wine and let it bubble until it’s almost all disappeared.


Pour in half the stock, give it a good stir, then leave to gently cook for 10 mins. Add half of the remaining stock, stir again and cook for 5 mins more. Keep adding stock and cooking until the rice is tender.


Peel the skin off the mackerel, scrape away any dark brown flesh, then flake. Stir into the rice with the spring onions and spinach, then cook just until the spinach has wilted slightly. Serve straight away