Smoked Curried Mackerel Samosas
“Ever been to a smokery?” She asked as we pushed through the doors of the Cley Smokery in North Norfolk. I shook my head, now wasn’t the time for talking it was time for tasting. The refrigerated display looked like a feast set for Neptune’s table. Fat King Prawns showed off their peach melba tan, dressed crabs sat with self satisfaction, fillets of wild salmon shone in the reflected glory of their companions. The air was dense with the scent of the sea, drenched in comforting woodsmoke like a wintry coastal walk sucking in the wood fires of local chimneys, a peaty bouquet. Immobilised by choice my friend took control.
“Let’s try those...” she pointed at the plump prawns “...can we have some flakes of the mackerel and salmon as well.” Thinking we were pushing our luck, I was put at ease by the fish monger’s Anglian charm. “Not a problem, you might like to try a touch of this as well”, he tipped forward a taster spoon of dressed Norfolk crab, gorgeously delicate with a citrusy backwash. I hung around for more, prawns so addictive I was sure to need counselling afterwards and hot peppery mackerel, punching its flavours out of the ring like an MMA warrior. We struck a bargain on a kilo of smoked fish and seafood.
Mopping my chin clear of the prawn juice later that day, I wrestled my fingers away from their pink flesh and set to work on the mackerel for a spot of food development. After a few disasters I emerged with a victor, holding aloft a smoked curried mackerel samosa. Like a prized gladiator there’s no way of taming these flavours, instead I chose to contain them in a pastry parcel of strong willed spices, determined and purposeful it’s a samosa of substance.
How To Make A Smoked Curried Mackerel Samosa
Makes 20 samosas
- 3 peppered smoked mackerel fillets
- 150ml crème fraiche (i used half fat)
- 2 tsp lime juice
- 2 tsp curry powder
- ½ tsp chilli powder or cayenne pepper
- 40 samosa leaves (Approx 25cm x 6 cm or use spring roll pastry leaves, sliced into similar dimensions)
- 1 x egg, whisked to seal the samosas
- Vegetable oil
Pulse everything (apart from the pastry and oil) in a blender until you have a rough paste. Slide in a teaspoon of the mix into your samosa pocket, sealing the edges with an egg wash. Shallow fry the samosas over medium heat until the pastry and its edges turn a light toffee colour.. a couple of minutes on each side. Serve with a chutney of choice such as sweet and sour tomato chutney. Oh and don’t forget to share.
How To Fold Samosas