The Tinned Fish 25 · No. 10 of 25

1. No.10Photo: Portugalia Marketplace

   Tuna and mackerel · Portugal

   Mackerel Fillets in Spiced Olive Oil with Pickles

   From Minerva (A Poveira) · Póvoa de Varzim, Portugal

   In spiced olive oil●○A little heat

   Minerva has been the label of A Poveira, a cannery in the fishing town of Póvoa de Varzim north of Porto, since 1942. These mackerel fillets come in chili oil with carrot and cucumber pickle.

   Mackerel is the underrated tin: rich, meaty and cheap. The pickles do the work a squeeze of lemon would.

   Eat it withRye toastPotato saladHard-boiled eggs

   Order from Portugalia Marketplace ↗

   Minerva (A Poveira) doesn't sell this tin direct here, so the button goes to Portugalia Marketplace, a shop that carries it.

   Chef's quick recipe

   Mackerel rillettes on toast

   10 min · 4 toasts · Mashed with butter and crème fraîche, mackerel turns into a spread you'd pay for in a wine bar.

   Save to my recipes

   You need

   • 1 tin Minerva spiced mackerel with pickles
   • 2 tbsp soft butter
   • 2 tbsp crème fraîche or sour cream
   • 1 tsp Dijon mustard
   • 1 tsp lemon juice
   • 1 small shallot, very finely chopped
   • 1 tbsp chopped chives
   • Black pepper
   • 4 slices rye or baguette, toasted

   How to make it

   1. Drain the mackerel, keeping the oil and the pickles. Finely chop the pickles.
   2. In a bowl, mash the mackerel with a fork until flaky, then beat in the butter, crème fraîche, mustard and lemon juice until creamy but not smooth.
   3. Stir in the shallot, chopped pickles, chives and plenty of pepper. Loosen with a teaspoon of the oil if it's stiff.
   4. Spread thickly on the toast. It keeps 3 days in the fridge, covered.

   Chef's own recipe, in our words, built around the tin. It isn't Minerva (A Poveira)'s.

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Minerva (A Poveira) didn't pay to be here. Order goes straight to Portugalia Marketplace. The recipe is Chef's own, in our words.