Horse mackerel roll with hazelnut miso and watercress


First published in 2022
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Hazelnut miso

Mackerel rolls


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


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


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


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


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


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)


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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