Pickled mackerel, mooli + beetroot salad with rye crumbs

Pickled mackerel, mooli + beetroot salad with rye crumbs

By
From
Poke
Serves
4
Photographer
Matt Russell

This is a poke take on the classic Nordic combination of rye, beetroot (beet) and fish. The pickled mackerel adds tang, while toasting the rye breadcrumbs provide a crunchy texture and releases its nutty aroma.

Ingredients

Quantity Ingredient

Poke

Quantity Ingredient
4 fresh mackerel fillets, cut down the middle to remove the line of thin, spiny bones

Pickling liquor

Quantity Ingredient
700ml rice wine vinegar
150ml mirin
1 tablespoon sugar
1 tablespoon sea salt

Horseradish cream

Quantity Ingredient
30g peeled and finely grated fresh horseradish root
150g sour cream
150g full-fat greek-style yoghurt
small pinch japanese mustard powder, (optional)
squeeze lemon juice
salt
freshly ground black pepper

Rye crumbs

Quantity Ingredient
1 tablespoons butter
2 slices german-style dark rye bread, pulsed to breadcrumbs in a food processor

Salad

Quantity Ingredient
3 raw beetroot (try to get a mix of red and candy), peeled and julienned
1/2 mooli, peeled and julienned
a few sprigs amaranth micro herbs

Method

  1. Place the mackerel fillets skin side up in a dish without overlapping. Combine the pickling liquor ingredients together and pour over the mackerel. Leave in the fridge to marinate for 1 hour.
  2. Make the horseradish cream by stirring the horseradish into the sour cream and yoghurt and seasoning well with mustard powder (if using), lemon juice, salt and pepper.
  3. Next, melt the butter for the rye crumbs in a frying pan (skillet) over medium-high heat. Toss in the rye breadcrumbs and continue to move around the pan until the crumbs are browned and toasted.
  4. Remove the mackerel fillets from the pickling liquor and place skin side up on a board Carefully remove the thin, tough membrane that covers the patterned skin, then slice the fish into 1.5 cm pieces.
  5. To serve, place a small pile of beetroot and mooli on a plate, place the pickled mackerel poke alongside, then add a dollop of horseradish cream and a generous sprinkle of the crunchy rye crumbs. Garnish with amaranth micro herbs.
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