The purple of the caramelized red onion rings swirling around in the sea of smoky-creamy potatoes crowned with a generous amount of matured Dutch cheese makes this veggie-loaded smoked mackerel pie with fresh rosemary the best weeknight dinner.
Now also available:
Smoked mackerel becomes easily accessible from early spring in the Dutch markets and keeps on sticking around till mid-autumn. Last summer I shared a salad recipe with smoked mackerel, this summer I had my share of it as well. Lately, I was making mackerel pies every other week, as baking the fish into a pie became my favourite way to use smoked mackerel (it`s also delicious with fennel and leek instead of the potatoes and rosemary, maybe another time I`ll share that recipe as well).
You might have noticed that I am fond of savoury pies as there are a few recipes that I posted already in this topic, feel free to go ahead and check the my recipe for spinach and goat cheese pie, dill and feta minis, or, if you are feeling like autumn already, try the one with red cabbage and blue cheese. I like them when I need to prepare ahead, as the vegs and all are keeping fresh in the layers and it is easy to portion and heat up. Plus you can hide lots and lots of veggies in them while keeping it a comforting and filling meal.
Potatoes baked with rosemary are already a winning combination, but the savouriness of the smoked mackerel is complimented by the sweetness of the caramelized onion and the celery adds a bit of a crunch to the structure.
Ingredients (for 6 slices):
- 110 g (brown) rice flour
- 60 g buchwheat flour
- 60 ml cold water
- 100 g cold butter (cut into blocks)
- ¼ teaspoon salt
- 280 g potato
- 1 teaspoon olive oil
- 2 small red onions – in rings
- 3 celery stalks – chopped to 0.5 cm pieces
- 125 g smoked mackerel filet
- 200 g milk
- 1/4 tsp salt
- 3 stalks of rosemary
- A pinch of freshly grated nutmeg
- 4 eggs
- 200 ml yoghurt
- 50 g matured cheese (belegen boerenkaas) – grated
In a blender blitz all crust ingredients until you get a smooth dough. Spread the dough between two layers of cling foil in a rectangular form and let it chill in the fridge for at least 30 minutes.
Peel and dice potatoes and cook them for about 10 minutes. Drain the water and let them cool down. Heat the olive oil and caramelize the onion for five minutes on medium fire, then tip the celery in the pan and roast for 5 more minutes before putting it aside.
Wash and dry rosemary, pluck the leaves and chop them fine. Tear mackerel in bite-sized pieces and mix with the milk, nutmeg, rosemary and salt in a small saucepan, heat it up on low fire, let it simmer for a few minutes then take it off from the heat and let it cool to room temperature.
Pre-heat oven to 200 degrees and prepare a 16*26 cm baking tray. Put the dough on baking paper that fits in your tray, cover it with cling foil and roll the dough to the size of the pan with a 3 cm rind. Remove cling foil and place dough in the baking tray. Cover with one more layer of baking paper and beans. Blind bake for 20 minutes and remove from the oven. Reduce heat to 180 degrees and remove baking beans and parchment paper from on top of the dough.
In a bigger bowl whisk eggs and yogurt and add all filling ingredients. Pour the filling into the pie crust, top with grated cheese and then bake it for 40 minutes.