Smoked Mackerel and Leek Hash with Horseradish Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty hash combining smoky mackerel and tender leeks, served with a tangy horseradish cream to brighten the flavors. This british-inspired seafood ready in about 35 minutes pairs unsalted butter, olive oil, horseradish sauce 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
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Add the cooked potatoes to the skillet and cook for 5 minutes, stirring occasionally, until the edges start to crisp.
  4. Step 4: Gently fold in 8 oz flaked smoked mackerel and cook for 2 minutes to warm through.
  5. Step 5: In a small bowl, mix 3 tbsp horseradish sauce with 3 tbsp sour cream and 1 tbsp chopped fresh chives.
  6. Step 6: Season the hash with salt and black pepper to taste, then serve topped with the horseradish cream mixture.

Frequently asked questions

How long does Smoked Mackerel and Leek Hash with Horseradish Cream take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoked Mackerel and Leek Hash with Horseradish Cream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

Can I substitute ingredients in Smoked Mackerel and Leek Hash with Horseradish Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoked Mackerel and Leek Hash with Horseradish Cream for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoked Mackerel and Leek Hash with Horseradish Cream?

British seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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