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Smoked Mackerel Pasta

Smoked Mackerel Pasta

Recipe by Sue Lawrence. This dish is incredibly versatile as it can be decanted into tupperware and taken to a picnic - or jazzed up by strewing it over a bed of exotic salad leaves on a large serving platter and served for a very tasty alfresco supper.


  • 300g penne or rigatoni pasta
  • 2 tbsp extra-virgin olive oil
  • 1 large (or 2 medium) courgette, wiped then diced unpeeled
  • 2 heaped tbsp pesto
  • 2 smoked Mackerel fillets, skin removed and flaked
  • 3 tbsp black olives, halved if large
  • basil leaves to garnish


  1. Cook the pasta until just done then drain.
  2. Meanwhile, heat the oil in a frying pan to hot then add the courgette and cook over a fairly high heat for 2-3 minutes until nicely charred and golden but still with some bite to them.
  3. Tip them and the oil from the pan over the drained pasta along with the pesto
  4. Toss well and season with plenty of milled black pepper.
  5. Allow to cool then add the mackerel and olives

To Serve

Stir through again and serve at room temperature - never straight from the fridge - garnish with basil.

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