Smoked Mackerel
Smoked Mackerel
6 mackerel fillets, boned
Oak chips
1 tablespoon wholegrain mustard ( or the homemade mustard attached)
1 teaspoon honey
Zest 1 lemon
Chopped fresh dill
Season the fish with salt.
Line a roasting tin with foil and scatter over oakchips.
Place a piece of foil on top and perforate with a knife all over – alternatively place a wire rack on top.
Lightly oil the fish and place on foil. Cover tightly with foil and place on direct heat. Smoke for 3 minutes then turn off.
Allow to cool for a couple of minutes. Mix the mustard with the lemon zest, honey and dill and spread over the fish.
Beetroot and apple salad
1 large beetroot, peeled and coarsely grated
1 red eating apple
1 red onion
Juice 1 lemon
2 tablespoons olive oil
150ml sour cream
Coarsely grate the apple and mix in with the lemon juice and beetroot.
Peel and cut the onion in half and finely slice.
Mix into the beetroot mix with the sour cream. Check seasoning.
Βι¶ΉΤΌΕΔmade mustard
60g mustard seeds
100ml dry cider
100ml cider vinegar
1 tablespoon honey
1 teaspoon turmeric
2 teaspoons mustard powder
Soak the mustard in the cider, honey, turmeric and vinegar for 2 days.
Blend with the vinegar and mustard powder to a paste. Season with salt.
Wheaten treacle farls
200g medium wholemeal flour
100g self raising flour
1 teaspoon baking soda
½ teaspoon salt
250ml buttermilk
1 tablespoon treacle
Whisk the treacle and buttermilk together.
Add the dry ingredients to a soft dough.
Place on a floured surface and lightly knead into a ball – don’t overwork.
Roll into a 1cm thick circle and cut in four.
Leave for 5 minutes.
Heat a griddle or heavy based pan over medium heat. Add the farls and cook for about 5 minutes each side or until hollow sounding when tapped.
