Cornish mackerel with pickled cucumber and beetroot

Method

1. For the cucumber spaghetti, peel the cucumbers and slice into thin strings using a mandolin. Sprinkle with salt and leave for 10 minutes to draw out the juices. Rinse and dry.

2. Heat together the vinegar and sugar. Once the sugar has dissolved, leave to cool. Pour over the cucumber and leave to pickle for 30 minutes. Drain.

3. Pan-fry the mackerel fillets in a knob of butter.

4. Meanwhile, mix the smoked mackerel with the crème fraîche, lemon zest and horseradish. Season.

5. Toast the bread, spread with the smoked mackerel mixture and top with the fillets and cucumber spaghetti. Serve with a salad of the beetroot and frisee lettuce.

Comments                        add a comment

Be the first to add a comment...

Ingredients

2 cucumbers
100ml white wine vinegar
100g Sugar
2 whole Mackerel, filleted
knob of Butter
4 smoked mackerel fillets, flaked, bones picked out
100g crème fraîche
1 lemon, zest only
50g horseradish, grated
1/2 loaf sourdough bread, sliced
1 Beetroot, thinly sliced
1 golden Beetroot, thinly sliced
1 head frisée lettuce

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Competitions: great prizes up for grabs
Real Italian food for real food lovers
Great discounts on cookware