Potted mackerel, pickled cucumber and crispbread recipe
Packed with rich smoky flavour, with just a hint of heat from the horseradish, this potted mackerel recipe makes a lovely light lunch. It’s perfect for prepping ahead, so also makes a great starter...
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Cooking tools:
- Mandoline
- Ramekin
- Pastry brush
- Saucepan
- Pan
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Baking sheet
- Oven
- Stove
- Refrigerator
- Airtight container
Ingredients
- 50g unsalted butter
- 350g smoked mackerel fillets, skin removed
- 150g full-fat soft cheese
- 1 tbsp horseradish sauce
- 1 tbsp chopped parsley
- ½ tsp freshly ground black pepper
- zest and juice of 1 lemon
- 150ml cider vinegar
- 150ml apple juice
- 1 tbsp roughly chopped dill
- 1 tsp fennel seeds
- ½ cucumber
- 1 x 400g rye or sourdough bloomer loaf, ideally a day old
- 3 tbsp rapeseed oil
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