A tin of mackerel in the storecupboard is one of those things that quietly earns its keep. Eight quick tinned mackerel recipes follow — fishcakes, pâté, a potato bake that doubles as Sunday supper, Peking mackerel (yes, really), and a melt sandwich that has no business being as good as it is. All of them fast, most of them made for one, and none of them sad desk lunch territory.

Why You’ll Love These Quick Tinned Mackerel Recipes

When you need a meal in minutes, quick tinned mackerel recipes are a lifesaver. They are budget-friendly, require almost no prep, and turn a humble tin into easy mackerel dishes that the whole family (and the dogs!) will enjoy.

Quick tinned mackerel recipes

Mackerel Fishcakes

Ingredients:

• 1 tin of mackerel in brine, drained
• 2 medium potatoes, peeled and boiled
• 1 small onion, finely chopped
• 1 egg, beaten
• 1 small fresh red chilli, chopped
• Parsley, chopped
• 2 tbsp flour
• 2 tbsp breadcrumbs
• Sea salt and pepper to taste
• Olive oil for frying

Method:

1. Mash the boiled potatoes in a bowl.
2. Flake the mackerel and add to the mashed potato.
3. Add the onion, beaten egg, parsley, flour, chilli, salt, and pepper. Mix until well combined.
4. Shape into small patties and coat in breadcrumbs.
5. Heat olive oil in a frying pan over medium heat. Fry for 3–4 minutes each side until golden and crispy.
6. Serve with homemade tomato ketchup or a squeeze of lemon.

Mackerel Pâté (no cooking)

Ingredients:

• 1 tin of mackerel in brine, drained
• 100g cream cheese
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 small shallot, finely chopped
• Pinch of chilli powder
• Fresh parsley, chopped
• Sea salt and pepper to taste
• Crackers or toast to serve

Method:

1. Place the mackerel, cream cheese, lemon juice, mustard, chilli powder, and shallot in a food processor.
2. Blend until smooth and creamy.
3. Season with salt, pepper, and chopped parsley.
4. Transfer to a serving dish and chill for at least 30 minutes before serving.
5. Serve with crackers or toast.

Mackerel and Potato Bake

Ingredients:

• 1 tin of mackerel in oil, drained
• 4 medium potatoes, peeled and thinly sliced
• 1 onion, finely chopped
• 1 clove garlic, minced
• 200ml cream
• 200g grated cheddar
• Grating of nutmeg
• Sea salt and white pepper to taste
• Fresh thyme leaves

Method:

1. Preheat the oven to 180°C.
2. In a greased baking dish, layer the sliced potatoes, onion, and garlic.
3. Flake the mackerel over the potato mixture.
4. Pour over the cream and season with salt, pepper, nutmeg, and thyme.
5. Sprinkle the cheddar over the top.
6. Cover with foil and bake for 40 minutes.
7. Remove the foil and bake for a further 20 minutes until golden and the potatoes are tender.
8. Rest for a few minutes before serving.

Stuffed Peppers

Ingredients:

• 1 tin of mackerel in tomato sauce
• 4 large bell peppers, tops removed and deseeded
• 240g cooked rice (I use brown rice for extra bite)
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tin chopped tomatoes
• 1 tsp smoked paprika
• Sea salt and pepper to taste
• Fresh parsley, chopped

Method:

1. Preheat the oven to 180°C.
2. Mix together the mackerel, cooked rice, onion, garlic, chopped tomatoes, smoked paprika, salt, and pepper.
3. Stuff the peppers with the mixture and place in a baking dish.
4. Cover with foil and bake for 30 minutes.
5. Remove the foil and bake for a further 10–15 minutes until the peppers are tender.
6. Garnish with fresh parsley before serving.

Mackerel and Avocado Toast

Ingredients:

• 1 tin of mackerel in brine, drained and flaked
• 1 ripe avocado
• 1 small red onion, finely chopped
• 1 tbsp lemon juice
• 2 slices wholegrain bread, toasted
• Sea salt and pepper to taste
• Red chilli flakes

Method:

1. Mash the avocado until smooth.
2. Add the red onion, lemon juice, salt, pepper, and chilli flakes. Mix well.
3. Spread the avocado mixture over the toasted bread.
4. Top with flaked mackerel and serve immediately.

Peking Mackerel

I stumbled upon this recipe a few years ago, and it's become a favourite. Unfortunately, I can't recall where I originally found it, but kudos to the genius who created it! This dish is a delightful, fishy twist on the traditional Peking duck and makes for a perfect snack or starter.

• Little Gem lettuce hearts to make two 'cups'
• Hoisin sauce
• 1 small ripe mango, peeled and cut into small slices
• 1 cucumber, peeled, deseeded, and cut into thin strips
• White parts of a bunch of spring onions, cut into thin strips
• 1 tin of mackerel fillet, drained and flaked
• 1-inch piece of fresh ginger, peeled and julienned
• Fresh coriander or parsley for garnish

Separate the Little Gem lettuce hearts to create two 'cups'.
Spoon one teaspoon of hoisin sauce into each lettuce cup.
Place a slice of mango in each cup.
Add the strips of cucumber and spring onion.
Top with flakes of mackerel.
Sprinkle a little of the julienned ginger on top of the mackerel.
Garnish with fresh coriander or parsley.

This recipe is simple yet full of flavour, providing a refreshing and delicious experience.

Mackerel with Braised Leeks: Sophisticated Quick Tinned Mackerel Recipes

I came across this delightful recipe a while back, and it's become a staple in my kitchen. It's a flavourful and nutritious dish that's quick to prepare, perfect for a solo meal or sharing.

• 1 medium-sized leek (white part only)
• 50 ml chicken stock
• 2 tbsp white wine vinegar
• Olive oil
• 2 tbsp Dijon mustard
• 1 tin of mackerel fillets, drained
• Fresh parsley
• Handful of pine nuts

Heat a frying pan and dry roast the pine nuts for a few minutes until they turn lightly brown. Keep an eye on them to avoid burning. Set aside.
Remove the outer leaves of the leeks, cut them vertically into halves, rinse thoroughly to remove any grit.
In a frying pan over low heat, add a generous splash of olive oil. Place the leeks flat side down in the pan and pour in the chicken stock. Cook gently for about 15 minutes until the leeks are tender.
In a bowl, whisk together the white wine vinegar, olive oil, Dijon mustard, salt, and pepper until well combined.
Divide the braised leeks onto two plates, or one if you're dining alone. Place the mackerel fillets on top of the leeks and drizzle with the vinaigrette.
Sprinkle the toasted pine nuts and freshly chopped parsley over the dish.

This dish is simple yet packed with flavour, making it an ideal choice for a quick and healthy meal.

Mackerel Melt Sandwich

Perfect for sharing or enjoying all to yourself if you're feeling peckish.

• 1 tin of mackerel fillets in olive oil, drained and flaked (reserve the oil)
• 100ml olive oil
• 1 egg yolk
• 1 shallot, chopped
• Small handful of parsley, chopped
• 12 cornichons, chopped
• 4 slices of sourdough bread
• 100g of your favourite melting cheese, shredded

Place the egg yolk in a mixing bowl. Slowly pour in the reserved oil from the tin and the 100ml of olive oil while whisking vigorously until the mixture thickens. Season with sea salt and white pepper to taste.
Spread the mayonnaise on both sides of each slice of bread. Combine the remaining mayonnaise with the flaked mackerel, chopped shallot, parsley, and cornichons. Mix well, breaking up the mackerel into smaller flakes.
Layer each sandwich with a slice of bread, a portion of shredded cheese, the mackerel mixture, and more shredded cheese, and top with another slice of bread.
Heat a pan over medium-low heat. Cook the sandwiches until golden brown and the cheese is melted, about 3-4 minutes per side.

There you have it—eight quick tinned mackerel recipes to ensure you always have easy mackerel dishes at your fingertips. There are no excuses for not including more healthy tinned fish meals in your diet, even when life in the campo gets busy!

Eight recipes, one humble tin. A tin of mackerel really is one of the most cost-effective ingredients you can keep to hand — whether you're cooking at Casa Adora or on the road in the campervan. If you want to know more about why it's worth eating regularly, 10 Ways How Consuming Fish Can Improve Your Health makes the case.

The Flexible Chef’s Tip: The secret to the best quick tinned mackerel recipes is high-quality tinned fish. I prefer mackerel in olive oil or brine for these healthy tinned fish meals, as it allows the natural flavours to shine through without being masked by heavy sauces.

This recipe is featured in my Inland Fish and Seafood Hub, a collection of resourceful ways to prepare the sea's bounty from the heart of rural Spain.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures — The Flexible Chef.