Falmouth, Cornwall

October 2010
www.sanjayskitchen.co.uk

Potted Cornish tea-smoked Mackerel

Prep time:
15 min
Cook time:
15 min
Serves:
10 Starter portions

Ingredients

For the pickling liquid

 150 ml white wine vinegar

 50 ml white wine
 1/2 tsp cumin seeds
 1/2 tsp fennel seeds
 2 star anise
 squeeze lemon juice
 2 tsp caster sugar
 8 peppercorns

For the smoking mixture

 200 g white rice

 200 g demerara sugar
 200 g Tregothnan tea leaves, tipped out
 olive oil, to grease the smoking rack

For the smoked mackerel

 6 fresh mackerel fillets

 100 g fresh horseradish
 squeeze lemon juice
  60 g Roddas crème Fraiche
 chopped, fresh parsley
 chopped, fresh chervil
 100 ml Ghee/Clarified butter
 4 Pita breads, for toasting
 Cornish sea salt
 freshly crushed black pepper

5 pickled Cucumbers sliced.

Method

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

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

3. 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,
and then rub the rack with a bit of olive oil.

5. For the smoked mackerel: First Catch your Mackerel! Filet the mackerel, and place the 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. 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.

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 ghee /clarified butter on top. Chill in the fridge.

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 freshly ground black pepper on top of the butter,
then place the ramekins on serving plates. Arrange slices of the pickled cucumber in a small pot and
place next to the mackerel. Serve with a few slices of pita crisps on the side.