Recipes: Smoked mackerel with chilli jam | Chocolate Oat Lime Tart

Share this article
Have your say

Nairn’s Oatcakes ambassador, nutritionist Christine Bailey, shares a couple of her oatcake-based recipes.

Smoked mackerel with chilli jam (serves 4-6)


2 smoked mackerel fillets, skinned and broken into pieces

200g vine ripe tomatoes, chopped

200g vine ripe tomatoes, diced

2 red chillies, seeded and chopped

3 garlic cloves, crushed

2cm piece of fresh root ginger, grated

1tbsp fish sauce

200g soft brown sugar

60ml balsamic vinegar

50g raisins

Salt and pepper to taste


1. Place the chopped tomatoes, chilli, garlic, ginger and fish sauce in a blender and process to form a puree. Place the puree in a saucepan with the remaining ingredients including the diced tomatoes.

2. Bring to the boil then reduce to a gentle simmer and cook until thick, about 30 minutes. Stir occasionally during cooking. Once thick allow the jam to cool.

3. To serve spoon a little of the jam on top of each oat cake and top with a piece of smoked mackerel.

Chocolate oat lime tart (serves 10)


2tbsp raw cacao powder

150g gluten free oat cakes

100g soft pitted dates

2tbsp melted coconut butter

1tbsp vanilla extract

1tsp cinnamon

2 ripe avocados

Zest and juice of 2 limes

40g raw cacao powder

140g honey, sweet freedom or agave nectar

100g coconut butter, melted

Grated lime zest to decorate

Berries to serve, optional


1. In food processor, process the oats with the cacao powder until very fine. Add the dates, coconut butter, vanilla and cinnamon and process to combine.

2. Grease a spring form 20cm / 8 inch cake tin. Press the crust into the pan to form a base.

3. In a high speed blender or food processor place all the filling ingredients and process until thick and creamy. Pour over the base and place in the fridge for 2-3 hours until firm.

4. Scatter over a little grated lime zest to decorate

5. Cut into slices and accompany with some fresh berries to serve.