Date posted: 21/12/2016

Food matters mackerel

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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
Rocket leaf salad 10g
Large green apples 5g
La Pedriza Pure olive oil 30g


  1. Mix the ingredients together for the horseradish cream together and set to one side.
  2. 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.
  3. Place the salt, sugar and coriander seeds into a small hand processor and blitz until fine.
  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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