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Smoked salmon and mackerel parcel with warm beetroot salad Recipe

Ingredients for people


    For the cream
  • Horseradish : 50 g
  • Double cream : 200 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Lemon(s) : 1 whole

    For the fish
  • Smoked salmon : 400 g
  • Chive(s) : 0.5 bunch
  • Unsalted butter : 100 g
  • Smoked mackerel fillet : 6 whole
  • Cooked red beetroot : 6 whole

    For the garnish(es)
  • Shallot(s) : 1 whole
  • Olive oil : 50 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 g
  • Watercress : 1 bunch
Method
  • 1For the cream

    Peel and grate the horseradish. Zest the lemon. Add this to the double cream and whisk until firm.

  • 2For the fish

    Pre-heat the oven to 180'C.

    Finely chop the chives. Melt the butter.

    Lay clingfilm in a ramekin. Line the ramekin with smoked salmon slices. Remove the skin
    from the mackerel fillets and flake the flesh. Mix the mackerel with the chives and the melted butter, season and then fill the lined ramekins with the mackerel. Fold over any overhanging smoked salmon and place in the fridge to set.

  • 3For the salad

    Finely dice the shallots. Cut the beetroot into wedges.

    Heat a frying pan and add the oil. Cook the beetroot with the shallot and season with salt and pepper.

    Wash the the watercress and remove the tough stalks. dress with olive oil and a pinch of salt and pepper.

  • 4To assemble

    In the middle of a plate, place a few warm beetroot wedges. Spread a few watercress leaves around the plate. Remove the smoked salmon parcel from the fridge. Remove the cling film and sit it on top of the beetroot. Finish with a generous dollop of horseradish cream.

Chef's tip

«The smoked mackerel in this dish could be replaced with smoked trout. »

Smoked salmon and mackerel parcel served with a warm beetroot salad and horseradish cream.

Rate this recipe :

(17 votes)

  • Preparation  20mins
  • Cooking time  5mins
  • Rest time  20mins

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