British Seafood by Outlaw Nathan

Author:Outlaw Nathan [Nathan, Outlaw]
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2012-05-09T22:00:00+00:00

Cured mackerel and gooseberry jam roll

This unusual recipe was invented as an original way to use up leftover fresh mackerel, but you could use good-quality smoked fish instead and omit the curing stage. The acidity of the gooseberry cuts the richness of the mackerel perfectly. It’s a great canapé to serve at a party, or to enjoy simply as a snack.

Serves 6 as a starter

2 mackerel, filleted, skinned and pin-boned

50g sea salt

1 tsp smoked paprika

25g caster sugar

50g cream cheese

25ml natural yoghurt

juice of ¼ lemon

Cornish sea salt and freshly ground black pepper

Gooseberry jam

light rapeseed oil for cooking

1 small shallot, peeled and chopped

100g gooseberries, topped and tailed

25g caster sugar

Savoury sponge

30g unsalted butter, plus extra to grease

45g plain flour

200ml hot milk

3 large eggs, separated

1 tsp chopped parsley

25g Parmesan, grated

Lay the mackerel fillets on a tray. Mix together the 50g salt, smoked paprika and sugar and sprinkle evenly over the fillets. Wrap in cling film or cover and chill for 2 hours.

Wash off the salt mixture and pat the mackerel dry. Heat your oven to 160°C/Gas 3. Lay the mackerel on an oiled baking tray and place in the oven for 2 minutes; it should be a little undercooked. Allow to cool down.

Put the cooled mackerel in a food processor with the cream cheese, yoghurt and lemon juice and pulse until evenly combined. Taste the mixture and season with salt and pepper if required. Cover and refrigerate.

To make the gooseberry jam, place a saucepan over a medium heat and add a little oil. When hot, add the shallot and gooseberries. Cook until the berries start to collapse, then add the sugar and season with salt and pepper. Cook for 1 minute or until most of the liquid has evaporated. Tip the mixture into a food processor and blend until smooth. Transfer to a bowl, cover and chill.

For the sponge, line a large baking tray with silicone paper and butter the paper. Melt the butter in a saucepan, stir in the flour and cook, stirring, over a medium heat for 2–3 minutes. Off the heat, add the milk, bit by bit, stirring all the time. Cook, stirring, for 3 more minutes, then remove from the heat.

In a clean bowl, whisk the egg whites until they form firm peaks. Stir the egg yolks into the cooked mixture, then carefully fold in the egg whites. Season with salt and pepper and fold in the chopped parsley. Spread the mixture evenly on the prepared tray and sprinkle over the Parmesan. Bake for 10 minutes until golden and springy to the touch. Leave on the tray for 10 minutes, then transfer to a wire rack to cool.

When the sponge is cold, spread with the mackerel mixture, followed by a layer of gooseberry jam. Roll up from a long side into a large roll and then wrap tightly in cling film and chill for 1 hour. To serve, slice the roll and warm it though in the oven for 3–4 minutes. Accompany with a peppery leaf salad and serve the rest of the gooseberry jam in a bowl on the side.

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