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Pickled mackerel with buttermilk snow, cucumber and dill

  • Starter
  • medium
  • 4
  • 2 hours, includes pickling time

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Ingredients

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Mackerel pickle

Buttermilk snow

  • 250ml of buttermilk
  • 1/2 tbsp of cornflour
  • 50ml of milk
  • 1 dash of lemon juice
  • 1 pinch of salt

Cucumber and dill

  • 100g of dill, 25g chopped and reserved for garnish
  • 100ml of rapeseed oil
  • 1 cucumber
  • sea salt
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Method

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1
To make the mackerel pickle, mix the vinegar, water, sugar and sea salt together in a saucepan and bring to the boil. Remove from the heat and allow the pickle to cool to room temperature
  • 70ml of white wine vinegar
  • 30ml of water
  • 30g of caster sugar
  • 1 pinch of sea salt
2
Ensure the mackerel fillets are de-boned and then place flesh side down in the pickle for 1 hour
3
For the buttermilk snow, combine the milk and cornflour in a saucepan and whisk over a low heat until the mixture thickens. Remove from the heat and allow to cool to tepid before adding the buttermilk
  • 50ml of milk
  • 1/2 tbsp of cornflour
  • 250ml of buttermilk
4
Season to taste with a pinch of salt and lemon juice and mix well. Freeze the mixture in a shallow tray
5
Blanch the dill in boiling water for 20 seconds and then refresh in ice cold water. Squeeze all of the water out of the dill. Blend with the rapeseed oil until very smooth and then strain through a fine sieve
  • 100g of dill
  • 100ml of rapeseed oil
6
Peel the cucumber and slice into 2cm pieces. Place the pieces in a bowl and cover with salt for around 20 minutes
7
Remove the buttermilk from the freezer and run through the mix with a fork, so that the buttermilk resembles fine snow
8
Finally, mix the cucumber pieces and dill oil together
9
To plate, remove the mackerel from the pickle and serve with the buttermilk snow and cucumber and dill oil, garnish with some freshly chopped dill
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