Smoked Mackerel Recipe
WITH TRACKLEMENTS BEETROOT AND HORSERADISH RELISH, SPINACH SALAD, CHIVE CREME FRAICHE AND CROUTON.
By Gareth Rowlands
Chef at The Concept Café, Lower Stretton
– 2 packs Smokehouse Smoked Mackerel
– 1 jar Tracklements beetroot and horseradish relish
– 1 pack spinach
– 1 pack chives
– 1 lemon
– 1 Longley Farm creme fraiche
– 1 bottle Mary Berry originalsalad dressing
– Bread for toasting
Turn the grill on and warm the mackerel through under the grill. Slice bread thinly, drizzle with oil and sea salt, and grill as well. Dress the spinach with Mary Berry salad dressing.
Dice up the chives and mix into the creme fraiche. Squeeze the lemon juice into the creme fraiche. Serve the mackerel warm with a generous spoon of beetroot and horseradish relish, and plate up the remaining items.
Categorised in Farm Shops