Potted tea-smoked mackerel

Method

1. For the pickling liquid: place all of the pickling liquid ingredients, apart from the cucumber, into a small non-reactive pan and slowly bring to the boil over a medium heat. Once boiled, remove from the heat and allow to cool to room temperature.

2. Place the cucumber into a bowl and strain the pickling liquid through a sieve over the cucumbers. Cover with cling film and leave to marinate overnight.

3. For the smoking mixture: mix all of the smoking mixture ingredients together in a bowl.

4. Prepare the smoker by lining the bottom of a thick-based roasting tin with aluminium foil. Tip the smoking mixture into the bottom of the tray, spreading the mixture out evenly. Place the rack on top, then rub the rack with a bit of olive oil.

5. For the smoked mackerel: place the mackerel fillets skin-side down onto the rack and cover the tray with a lid or a double layer of aluminium foil. Place the tray onto a gas burner, over a medium flame. The sugar will melt and start to burn the rice and the tea, creating smoke. (Make sure to open all of the windows and get as much ventilation as possible.) Smoke the fillets for 5-6 minutes, or until the fillets are cooked through. Remove the lid and allow to cool.

6. Remove the smoked fillets from the rack and place the fish flesh-side down onto a chopping board. Pull the skin off the mackerel fillets and discard. Flake the fish into a mixing bowl.

7. Grate the fresh horseradish into a small bowl and season with salt, freshly ground pepper and a squeeze of lemon juice. Allow to sit for 2-3 minutes, stir the horseradish into the mackerel, followed by the crème fraiche and herbs. Season, to taste, with more salt, freshly ground pepper and lemon juice if needed.

8. Spoon the mixture into ramekins, push down on the mixture with the back of small spoon so it is flat and then pour a thin layer of clarified butter on top. Chill in the fridge until needed.

9. To serve, take the ramekins out of the fridge at least ten minutes before serving, to allow the butter to soften slightly. Sprinkle a few flakes of sea salt and freshluy ground black pepper on top of the butter, then place the ramekins on serving plates. Arrange some of the pickled cucumber in a small pot and place next to the mackerel. Serve with a few slices of thin toast on the side.