Jalapeno Poppers with Smoked Mackerel


  • 1 tbsp olive oil
  • 12 medium-sized jalapenos, halved and deseeded
  • 225g cream cheese
  • 2 cloves garlic, minced
  • 2 tbsp cilantro, roughly chopped
  • ½ tsp cumin
  • 2 tbsp lime juice
  • 1 can (110g) Gold Seal Smoked Mackerel Peppered, drained and flaked
  • ½ cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 2 tbsp chives, thinly sliced
  • Salt and pepper to taste


  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. In a bowl, mix together the cream cheese, garlic, cilantro, cumin and lime juice. Season with salt and pepper.
  3. Rub each jalapeno with olive oil and stuff each one evenly with the cream cheese mixture. Divide the smoked mackerel evenly between all.
  4. In a separate small bowl, mix the panko bread crumbs and melted butter.
  5. Bake for 10 minutes. Remove from the oven, top with the panko mixture and bake for another 5 minutes until mixture is bubbling and the breadcrumb topping is golden brown.
  6. Garnish with fresh chives.