Date posted: 04/12/2018

Cured mackerel with compressed apple and horseradish

  • Serves 10
  • Timing: 10 mins
Votes: 3 Average: 3.3


Mackerel fillets 10
Everyday Favourites ground coriander 15g
Tate & Lyle Caster sugar drum 25g
Maldon sea salt 25g
Pickle ingredients
Maldon sea salt 2g
Everyday Favourites red wine vinegar 60ml
Pure olive oil tin 30ml
Shallots (fine dice) 150g
Everyday Favourites diced beetroot in water 300g
Everyday Favourites cracked black peppercorn 0.5g
Tate & Lyle caster sugar drum 20g
Horseradish sauce
Crème Fraîche 300g
Everyday Favourites creamed horseradish sauce 100g
Lion authentic Dijon mustard 20g
Maldon sea salt 3g
Seared apple and olive oil dressing
Lemon juice 1 lemon
Pure olive oil tin 30ml
Compressed apple 200g
Roquette 100g
Cider vinegar gel 80g


  1. Mix the ingredients together for the horseradish cream and set to one side
  2. For the beetroot pickle add the sugar, vinegar shallots and heat for 3-4 mins, then add the cooked beetroot, season with the salt and black pepper - set to one side
  3. Mix the coriander, sugar and salt together
  4. Cover the Mackerel in the powder and set to one side for 10 minutes then wash and pat dry. Blow torch until scorched and cooked
  5. Assemble the dish and garnish with rocket, seared apple and olive oil dressing
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