food | style
recipe
By Mike Cartmell, Chef at Shêd, Bembridge
Mackerel bonbons
Ingredients Pâté:
2 Smoked mackerel fillets 1 tsp Freshly grated horseradish root 2 tsp Dijon mustard 2 tbsp Full fat cream cheese lightly whipped (use Crème Fraiche for a lighter touch) Lemon juice from ½ a freshly squeezed lemon 50grm Unsalted butter 100grm Blue poppy seeds Maldon sea salt and cracked black pepper to taste
Puree:
2 Medium beetroot peeled and diced 1 tsp Grated fresh horseradish root 1 tbsp Double cream (or Crème fraiche)
Parmesan Crisps: 200g Grated good quality parmesan
with a beetroot horseradish puree & parmesan crisps
Serves 4 as a starter or 8 as canapés Method
1. Pre heat the oven to 180C. 2. Bring a pan of water to the boil and add the beetroot. Return to the boil and simmer until soft and falls off the prongs of a fork when stabbed. Drain off the liquid but retain it for later use and allow to cool.
2. Carefully remove the skin and any pin bones you may find from the mackerel. Roughly break up and place in a food processor with the horseradish, mustard, black pepper, sea salt, cream cheese and lemon juice. Blend till smooth. Finally tip in the butter and gently blitz on slow speed to incorporate into the mix.
3. Roll by hand into small balls approximately the size of a largish cherry tomato. Set aside in the fridge to stiffen for approx 10 minutes.
4. Whilst the pate is chilling, liquidise the beetroot and horseradish until very smooth. Pass the puree through a fine sieve to remove any bits. Transfer to a bowl and combine the double cream. Add as much of the beetroot water as you may need to slightly loosen the mix until you have a fairly thick creamy consistency.
5. Remove the mackerel balls from the fridge and gently roll in the poppy seeds to evenly cover. Return to the fridge.
6. Using a chef ring or large pastry cutter to control the size, place 1 tablespoon of the grated parmesan onto a baking tray, lined with baking parchment to make rounds of the cheese. Place the tray into the oven for 5 minutes or until melted and lightly golden. Remove from the oven and allow to cool. Using a fish slice gently separate the parmesan crisps from the paper. Do not attempt this whilst still warm.
7. Arrange a smear of the puree on your serving plate and place 3-4 of the balls in a line down the centre of the plate. Place the parmesan crisps beside each of the balls and serve.
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www.styleofwight.co.uk
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