Creamy Smoked Mackerel Soup This soup should have been creamy smoked trout soup, but having decided upon it last Friday evening, the spouse and I were unable to locate any smoked trout in local speciality shops and in town. Eventually I substituted smoked mackerel for the trout. The other ingredients listed the The Soup Book include fish stock (I used cubes), cream, white wine and Worcestershire sauce, with parsley to garnish. The editor's note pertaining to trout advises the reader to use whole moist fillets rather than pre-flaked fish as the latter can be dry. The note also refers the reader to the Marine Conservation Society's website (www.mcsuk.org) for guidelines on fish sustainability. Irish readers might be interested in the marine section of the National Parks and Wildlife Service (www.npws.ie). It didn't take long to make the soup - the most labour intensive part was skinning and flaking the fish. I'm never too keen on making a roux (see blog of 8th Ma...