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Recipe of the Day: Smoked mackerel hash, horseradish, fried duck egg and a fennel salad
Herald Scotland Meanwhile, remove the skin from the smoked mackerel, then carefully remove all of the little bones down the centre of the fillet, and gently flake the fillets into a medium sized mixing bowl. 4. Add in the herbs, capers, horseradish and combine. Now ... |
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