Marinated Mackerel With Dill And Horseradish Cream Food

MARINATED MACKEREL WITH DILL AND HORSERADISH CREAM

Steps:

• Rinse the mackerel fillets and pat them dry. Lay the fillets in a glass or ceramic baking dish, skin side down, and season with salt.
• In a saucepan, combine the shallots, wine, vinegar, honey, peppercorns, coriander seeds, juniper berries, bay leaves and 2 tablespoons salt. Bring to a boil. Decrease the heat to medium and simmer, uncovered, for 5 minutes.
• Turn off the heat and pour the hot liquid over the mackerel. Cover tightly and let cool to room temperature, then refrigerate overnight.
• Put the sour cream in a large bowl. Set aside a few tablespoons of the dill for garnish, and fold in the remaining dill and horseradish. Season with salt and pepper.
• To serve, drain the mackerel. Break off pieces of mackerel and place them on the toast points. Arrange the toast on a platter. Season with salt and pepper, and spoon a little of the sour cream mixture onto each toast point. Scatter the reserved dill over the top. After marinating, the mackerel can last 1 day in the refrigerator.

PICKLED ARCTIC CHAR WITH HORSERADISH CREAM & LEMON-MARINATED

Steps:

• Thinly sliced whole wheat bread (about 3 by 3-inches wide), as needed.
• To make the Arctic Char:
• Thinly slice the Arctic char into 1/4-inch thick slices and rub them with kosher salt. In a bowl, whisk together the vinegar, sugar, and ginger. Put the arctic char in the vinegar mix and refrigerate for 1 hour.
• To make the Lemon-Marinated Cucumber Salad:
• Using a Japanese-style mandolin, julienne the cucumber and transfer to a bowl. Add the lemon juice and peel, sugar, and dill. Season with sea salt, to taste.
• To make the Horseradish Cream:
• In a bowl, whisk together all of the ingredients and season with salt and pepper, to taste.
• To serve, spread the bread slices with the cream and top with the Arctic char and cucumber salad.

SMOKED MACKEREL & HORSERADISH CUPS

Steps:

• Mix together the cottage cheese, horseradish and soured cream, and leave to sit for 10 mins.
• Remove skin and any bones from the mackerel, break into thumb-sized pieces and pop into a food processor. Pulse briefly to break up the chunks; it shouldn't be too fine. Turn out into a large bowl.
• Mix the chives into the mackerel evenly, then fold in the cream mixture and lemon juice. Chill in the fridge for 20 mins.
• To serve, spoon some mackerel mix into each chicory leaf. Arrange on a large plate with lemon halves and serve with some drinks.

HORSERADISH DILL SAUCE

Steps:

• Mix together all ingredients and refrigerate for at least 2 hours prior to serving. (It is best if left 24 hours for flavors to truly come together).