Smoked Mackerel and Leek Hash with Horseradish Cream

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty hash combining smoky mackerel and tender leeks, served with a tangy horseradish cream to brighten the flavors. This British-inspired seafood recipe, ready in about 35 minutes, pairs smoked mackerel fillets, leeks, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 3 British cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz (225 g), skin removed and flaked smoked mackerel fillets
2 medium, white and light green parts only, sliced leeks
2 large, peeled and diced into 1/2-inch cubes potatoes
3 tbsp unsalted butter
2 tbsp olive oil
3 tbsp horseradish sauce
3 tbsp sour cream
1 tbsp, chopped fresh chives
to taste salt
to taste black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Bring a medium pot of salted water to a boil. Add 2 large diced potatoes and cook for 8-10 minutes until tender but not falling apart, then drain.
Step 2: Heat 3 tbsp unsalted butter and 2 tbsp olive oil in a large skillet over medium heat. Add 2 sliced leeks and sauté for 5-6 minutes until softened and translucent.
Step 3: Add the cooked potatoes to the skillet and cook for 5 minutes, stirring occasionally, until the edges start to crisp.
Step 4: Gently fold in 8 oz flaked smoked mackerel and cook for 2 minutes to warm through.
Step 5: In a small bowl, mix 3 tbsp horseradish sauce with 3 tbsp sour cream and 1 tbsp chopped fresh chives.
Step 6: Season the hash with salt and black pepper to taste, then serve topped with the horseradish cream mixture.