Horse mackerel roll with hazelnut miso and watercress

These delicious rolls have a bit of everything; fresh mackerel, umami-packed miso bolstered with hazelnuts, peppery watercress and a sharp squeeze of lemon. The dish is versatile, too – serve them up as a starter, canapés or as a healthy light lunch. If you can't find horse mackerel (sometimes known as scad), you can use regular mackerel – although horse mackerel are technically a different species.

First published in 2022
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Ingredients

Metric

Imperial

Hazelnut miso

Mackerel rolls

Equipment

  • Japanese turning slicer
  • Vacuum bag and machine

Method

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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An alumnus of Mugaritz and Nuno Mendes' Viajante, Leo Carreira is carving his own trailblazing path and rethinking how fish and seafood should be prepared and cooked at The Sea, The Sea in Hackney.

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