Preparation time
30 mins to 1 hour
Cooking time
10 to 30 mins
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the smoked mackerel soup
- 500ml/18fl oz full-fat milk
- 2 cloves
- 6 black peppercorns
- 1 bay leaf
- 1 smoked mackerel fillet
- 30g/1oz unsalted butter
- 1 onion, finely chopped
- 3 sticks celery, finely chopped
- 1 Braeburn apple, peeled and finely chopped
- 1 small potato, peeled and finely chopped
- 1 lemon, juice only
- 1 Granny Smith apple, skin on and finely chopped
- 1 tbsp chopped chives
For the mackerel and horseradish toasts
- 4 slices sourdough bread
- 2 tbsp cream cheese
- 1–2 tbsp finely grated horseradish
- 1 lemon, juice only
- cracked black pepper
- 2 smoked mackerel fillets, skinned and flaked
Method
-
To make the smoked mackerel soup, warm the milk in a saucepan over a medium heat with the cloves, peppercorns, bay and the skin and the smoked mackerel fillet. Remove from the heat and infuse for 30 minutes.
-
Heat the butter in a separate saucepan and fry the onion, celery, Braeburn apple and the potato for 10 minutes without colouring.
-
Strain the infused milk and add it to the vegetables. Bring to a boil and then remove from the heat, cool slightly and then blend in a food processor or blender until smooth. Strain again and finish with the lemon juice and top with the diced Granny Smith apple and chives.
-
To make the mackerel and horseradish toasts, preheat the grill to hot and grill the bread on both sides (or alternatively toast it). While the sourdough toast is still warm, spread with the cream cheese and generously grate over the horseradish. Squeeze over some lemon juice and black pepper. Flake over the smoked mackerel and serve alongside the soup.
