Mackerel Carpaccio with Fresh Cucumber and Green Apple
Main Dishes | European cuisine
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
This recipe was shared with us by John Smith, the chef of a popular American restaurant.
Ingredients
- Mackerel - 2 pieces
- Salt - 0.2 oz
- Ground Black Pepper - 0.1 oz
- Courgette - 1 piece
- Green Apples - 2 pieces
- Spinach - to taste
- Dijon Mustard - 0.4 oz
- Sour Cream - 0.7 oz
- Horseradish Leaves - 0.2 oz
Step by Step guide
Step 1
Prepare the mackerel by cold smoking it: line the bottom of a small pot with foil, place the mackerel fillets in one part of the pot, and add wood chips or pine cones in the other. Ignite the wood chips and cover the pot with a lid.
Step 2
Season the smoked mackerel with salt and pepper, then roll it tightly in plastic wrap.
Step 3
Let it cure in the refrigerator for 2 hours and then place it in the freezer.
Step 4
Blend the cucumber into a puree and strain it. Add mustard, horseradish, salt, and sour cream to the cucumber water.
Step 5
Mix until smooth.
Step 6
Divide the spinach into two parts. Set aside the leafy part on another plate, and blanch the stems and roots in boiling salted water.
Step 7
Submerge in ice water to cool.
Step 8
Remove the plastic wrap from the mackerel roll and slice it, then arrange it on a plate.
Step 9
Cut the apple into sticks.
Step 10
Serve the cucumber puree alongside the mackerel, spinach stems, and green apple.
Step 11
Garnish with fresh spinach leaves and accompany with sour cream sauce.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.