Smoked mackerel panna cotta

    2 hours 20 min

    There seems no reason to me that panna cotta really must be a dessert. Here is my version of a savoury panna cotta. I served it with fondant potatoes, green beans and a swipe of mustard sauce but it also makes a special starter for a dinner party.


    Wiltshire, England, UK
    3 people made this

    Serves: 4 

    • 1 (12g) sachet gelatine powder
    • 400ml milk
    • 100g smoked mackerel fillet
    • 4 tablespoons white wine
    • 300ml double cream
    • 2 teaspoons ground turmeric
    • salt and pepper to taste

    Prep:15min  ›  Cook:5min  ›  Extra time:2hr chilling  ›  Ready in:2hr20min 

    1. In a small bowl add the gelatine to half the milk and put to one side.
    2. Finely flake the mackerel into another bowl then slowly add the wine until it makes a paste.
    3. Put the cream, the rest of the milk and the tumeric into a saucepan and bring slowly to a simmer.
    4. When the milk and cream boils, remove from the heat and pour over the fish and then add the gelatine mix. Put back into the saucepan and reheat for a further few minutes until the gelatine has completely dissolved. Add salt and pepper to taste befor pouring into ramekins.
    5. Allow to cool before putting into the fridge for a couple of hours.


    Why not try other savoury versions such as salmon, blue cheese etc.

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