Mackerel Tart/Beetroot & Fennel Salad

Name: Mackerel Tart/Beetroot & Fennel Salad
Yield: Serves Four
Ingredients: 75 g rock salt; 1 bulb fennel; 4 mackerel fillets, prepared with all bones removed; 200 g rice wine vinegar; olive oil; 1 large golden beetroot; 3 tbsp sugar; champagne vinegar; sea salt & black pepper; 4 shallots, peeled, finely sliced; juice of 1 lemon; 1 tbsp cumin seeds; 1 orange; 200 g all-butter puff pastry; 60 g salted butter; 4 baby cooked beetroots; baby watercress

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Mackerel Tart

75 g rock salt
4 mackerel fillets, prepared with all bones removed
200

Starter

Method

To make the mackerel tart

Spread half of the rock salt onto a tray just large enough to hold the mackerel. Place the fillets on top and cover with the remaining salt. Make sure the fish is evenly coated with the salt, and set it aside for 2 hours. Then rinse the fillets under cold running water and set aside.

Mix 20