Potted Smoked Mackerel & Pickled Vegetable Recipe

Published by: Lucy Jonas

Serves – 4 portions depending on the size of your pots

Difficulty –  4/10

Ingredients

For the potted mackerel:
salt & cracked black pepper
6 fillets smoked mackerel
1 Tsp. fresh grated horseradish
1 Tbsp. crème fraiche
1/2 Tsp. chopped parsley
1/2 Tsp. chopped dill
½ shallot minced
½ block of butter

For the pickled vegetables:
1 Sprig of tarragon
1/2 shallot minced
1 cup white wine vinegar
½ cup honey
½  cup of sugar
pinch salt
½ bulb fennel shaved thinly
1 small carrot peeled into ribbons
1 shallot cut into rings
half stick of celery thinly sliced

 

MethodFor the pickled vegetables:

  • Place all of the prepared vegetables into a container.
  • Place all other ingredients into a saucepan and bring to the boil
  • Pour over the vegetables and cover.
  • Leave to pickle at room temperature until cool

For the potted mackerel:

  • Pick the mackerel meat away from the skin and transfer to a mixing bowl
  • Mix the mackerel, horseradish, crème fraiche, parsley, dill and minced shallot together. Season with more salt and pepper to taste, mix thoroughly and put the mix into ramekins
  • Melt half a block of salted butter and once melted, leave to sit for a minute, then skim  the clear golden liquid off the top, gently pour this on top of the mackerel (just enough to cover the surface)
  • Refrigerate until butter sets

Serve with your pickled vegetables and ideally some toasted sourdough bread.

 

Make an enquiry:

01803 862125

Enquire online

Subscribe

for exclusive News, Offers & Events

View prices

Check Availability

Select a check in date:

Enquire online

Use the form below to send us an enquiry or you can call us on 01803 862125

Book Your Christmas Party!

We can cater for parties from 2 to 120 in either our Restaurant, Assembly Room, Library or Ballroom. Available Monday to Saturday for lunch and dinner from Monday 26th November until Saturday 22nd December.

Find out more