Paul Gayler - Executive Chef, The Lanesborough

Salt cured mackerel with potato and horseradish salad

Ingredients

For the mackerel

3 tsp Maldon Smoked Sea Salt Flakes
4 x 175g fresh mackerel fillets, cleaned, boneless
125ml water
100ml white wine
30ml white wine vinegar
2tbsp caster sugar
1 tsp caraway seeds
1 tsp cracked white peppercorns
2 fresh bay leaves
Juice of ½ lemon
4 shallots, peeled, thinly sliced

For the potato salad

1-2 pinches of Maldon Sea Salt Flakes
300g cooked new potatoes, cut into thick slices
75ml mayonnaise
25ml natural thick set yoghurt
1 tbsp horseradish sauce
2 tbsp chopped fresh dill, plus a little to finish
1 tsp caraway seeds
1 tsp sweet mustard (Savora)
Juice of ½ lemon
Freshly ground black pepper
Serves 4

A classic Scandinavian style pickled fish recipe, lightly salting the fish prior to pickling it adds flavour while firming up the texture and proteins in the fish. A lovely starter dish.

For the mackerel, place the fillets in a large bowl and mix 2 tsp of the Maldon Smoked Sea Salt Flakes with 300ml of water, then pour over the fish, leave to brine for 15 minutes only. Remove and dry on a cloth.

Meanwhile bring the remaining ingredients (except the shallots) to the boil in a saucepan and simmer for 10 minutes.

Add the brined mackerel and shallots. Remove from the heat and leave to one side to cook the fish and cool down.

For the salad, combine all the ingredients together (except the potatoes), in a bowl, add the potatoes and mix carefully together. Season to taste.

To serve, divide the salad between 4 serving plates, drain off the fish and the shallots and place a fillet on each salad.

Spoon over some of the cooked shallots, garnish with dill and serve.