Horse mackerel roll with hazelnut miso and watercress

PT1H

First published in 2022
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Ingredients

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Hazelnut miso

Mackerel rolls

1

Begin by compressing the daikon. Use a Japanese turning mandoline to create 4 sheets out of the daikon. Place in a single layer into a vacuum bag (or bags) and fully compress and seal. Set aside

2

Lightly salt the mackerel fillets with fine salt and set aside for 30 minutes

3

Meanwhile, make the hazelnut miso. If your hazelnuts aren't already toasted, preheat an oven to 180ºC/gas mark 4. Place them on a tray and toast for 5–8 minutes, shaking the tray halfway through to achieve an even colouring. Leave to cool

4

Transfer the cooled nuts to a blender with the miso and blitz until smooth. Season to taste with lemon juice  – you probably won't need all the lemon juice, but be sure to reserve any leftover for serving

5

Remove the daikon sheets from the bag and lay out in pairs, one above the other, slightly overlapping to create 2 lots of larger sheets. Spread some of the miso across each one, then slice up the mackerel and lay the slices on top. Add a layer of watercress leaves

6

Roll up the sheets as tightly as possible then use a very sharp knife to slice into bitesize pieces. You should get 8 pieces out of each roll, giving you 16 in total (4 per portion)

7

Serve drizzled with a touch of olive oil, a squeeze of lemon juice and a sprinkle of salt

First published in 2022
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