Smoked Mackerel with cream enriched Béchamel Sauce and thyme

When my mum visited me for a week, and as she’s not a big fan of seafood, thought I will gently introduce her with smoked mackerel. Needless to say, she has an issue with fish bone, so I had to remove all of them beforehand.

Smoked Mackerel with cream enriched Béchamel Sauce and thyme


  • 300g smoked mackerel
  • 30g butter
  • 30g plain flour
  • ¾ pint tepid whole milk
  • 2tbsp sour cream
  • drops of lemon juice
  • good pinch of thyme
  • salt and pepper
  • Preparation time: 2 minute
  • Cooking time: 15 minute
  • Serves: 3 person

It’s a very easy and simple dish to make, so I felt it will be a good start for my blog. So here it goes;

You can eat the smoked mackerel hot or cold. I prefer my fish warm on the colder days. Put the mackerels into the oven for 15 minute on 200C°.

Whilst the fish getting ready in the oven, melt the butter in the sauce pan over low heat. Mix the flour in slowly with a whisk for 2 minute. Don’t get browned. We just want the white roux.

Remove the roux from the heat. Add gradually the milk into the roux and mix it well together. We don’t want any lump in the sauce. Bring it to simmering, and add the sour cream into the roux and the thyme whilst you’re keep mixing it together until you reach the right consistency. You want a medium thick sauce. Remove from the heat and finally stir in the lemon juice and the seasoning.

Pour the Béchamel Sauce over the fish.

Serve it with salad leaf and couscous.