Whilst perusing the fish category I thought I’d continue the theme, and this one is a doozy. I'm a huge fan of mackerel - it's an oily fish and the beetroot balances it perfectly. This one is going to go down well with pescatarians or omnis of any kind. Mackerel is a fish that lends itself to lots of recipes but isn’t the first choice for a lot of us. It's quick and easy to prepare - a win-win!
You don't eat meat but do eat fish ...
… I said that we were going to try and cater for everyone – now for a recipe to suit the pescatarians.
If you love your fish I think you'll enjoy this dish :
Smoked Mack Stack
Serves 2 - generous portions
230g of smoked mackerel, flaked
2 tbsp of mayonnaise
2 tsps of creamed horseradish
black pepper, mix together gently
250g of roasted beetroot, cut into small cubes
(or an organic vac pack)
1 tbsp Balsamic vinegar and
black pepper - mix together
1 sharp eating apple – a Cox would be
perfect – a medium sized apple weighs approximately 140g -
quartered, peeled and cut into small cubes
add a glug of lemon juice and mix
You'll need a ring measuring 9cms in diameter – 3½” in
old money
Now it's just a matter of assembly :
an important note to self – make sure the ring is
placed in or on the serving dish or plate before you begin!
Place the ring in the centre and begin with two tablespoons of beetroot, pressed gently into the base. Add two tablespoons of the smoked mackerel mixture, pressed gently on top of the beetroot so that it sticks together. Finally add a generous tablespoon of the cubed apple.
Gently ease the ring away from the stack, slowly is the key!
Some hints and tips coming next … then a photo or three.
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