Ingredients
- Mackerel
- Young's Fraserburgh Smokehouse Scottish smoked mackerel fillets 70-100g 4
- Everyday Favourites ground coriander 25g
- Tate & Lyle caster sugar 50g
- Maldon sea salt 50g
- Beetroot pickle
- Beetroot raw, loose 250g
- Large green apples 80g
- Maldon sea salt 2g
- Banana shallots, large 100g
- Everyday Favourites red wine vinegar 60ml
- La Pedriza pure olive oil 30ml
- Everyday Favourites cracked black peppercorn 1g
- Tate & Lyle caster sugar 20g
- Horseradish cream
- Compsey Creamery creme fraiche 300g
- Lemon medium 1 juiced
- Lion Authentic Dijon mustard 10g
- Everyday Favourites creamed horseradish sauce 60g
- Maldon sea salt 3g
- Garnish
- Rocket leaf salad 10g
- Large green apples 5g
- La Pedriza Pure olive oil 30g
Method
- Mix the ingredients together for the horseradish cream together and set to one side.
- For the beetroot pickle add the sugar, vinegar shallots and heat for 3-4 mins, then add the apple and cooked beetroot, season with the black pepper - set to one side.
- Place the salt, sugar and coriander seeds into a small hand processor and blitz until fine.
- 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.
- Assemble the dish and garnish with rocket, seared apple and olive oil dressing.
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