Blow-torched mackerel with blini, warm pickled beetroot and chive crème fraîche

Cooking the mackerel with a blow-torch gives a lovely charred flavour without overcooking the flesh.

Tom Kerridge Recipes

By Tom Kerridge
From Saturday Kitchen Best Bites


For the blini

  • 10g/¼oz yeast
  • 10g/¼oz sugar
  • 300ml/10fl oz warm milk
  • 150g/5½oz flour
  • 75g/2¾oz buckwheat flour
  • 1 free-range egg, separated, plus 2 extra egg whites
  • vegetable oil, for frying

For the beetroot pickle

  • 250g/9oz redcurrant jelly
  • 250ml/9floz red wine vinegar
  • 4 cloves
  • 75g/2¾oz Dijon mustard
  • 2 large cooked beetroot, peeled and diced

For the chive crème fraîche

  • 200g/7oz crème fraîche
  • 1 bunch chives, finely chopped

For the mackerel

  • 4 mackerel, filleted and pin boned
  • rapeseed oil, for drizzling
  • 4 shallots, finely chopped
  • 1 tin Avruga caviar

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