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Peppered mackerel tartlets recipe

Peppered mackerel tartlets recipe

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This thrifty recipe uses smoked mackerel, crunchy filo pastry and a dollop of crème fraîche to create a savoury treat that feels a bit special, but without any effort. The tartlets can also be served as part of an afternoon tea or a brunch spread. See method

  • Serves 6 (makes 6)
  • 10 mins to prepare and 30 mins to cook, plus cooling
  • 263 calories / serving


  • 3 sheets filo pastry, each sheet cut into 8 squares
  • 40g butter, melted
  • 1 tbsp olive oil
  • 100g spring onions, trimmed and sliced
  • 100g baby spinach
  • 125g smoked mackerel fillets with crushed peppercorns, skinned and flaked
  • 4 eggs
  • 3 tbsp half-fat crème fraîche
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    7g 33%
  • Sugars

    1g 2%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 14.5g Protein 11.5g Fibre 0.9g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. To make the pastry cases, brush 6 of the filo pastry squares with melted butter and use to line 6 holes of a muffin tin, buttered side down. Repeat with the remaining filo squares, layering at a slight angle, so that each tartlet has 4 overlapping layers of pastry. Set aside.
  2. In a frying pan, heat the oil and cook the onions, stirring often, for 3-5 mins, until they turn golden. Add the spinach and cook for a further 3-4 mins, until wilted. Remove from the heat and stir in the mackerel. Divide among the cases.
  3. Whisk the eggs and crème fraîche until smooth. Pour into the cases over the mackerel and spinach mix. Bake in the oven for 20 mins. Allow to cool in the tin for 10 minutes, then remove and cool on a wire rack for 15 mins.

See more Savoury baking recipes

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