Recipe Created By:
Name: Tommy
Restaurant: The Briny
At a glance:
Pairs with: Chardonnay
Serves: 2
Prep: 45 mins (can be prepared in advance)
Can be prepared in advance
Pairs with: Chardonnay
Serves: 2
Prep: 45 mins (can be prepared in advance)
Can be prepared in advance
Ingredients:
400g cooked Jersey royal potato
1 Lemon zested and juiced
250g Smocked Cornish Mackerel - skinned and flaked.
3 Table spoons of crème fraiche
1 Fine diced small Banana shallot
Grated horseradish – to taste
5g chopped chive
½ bunch of chervil - picked
30g Mustard leaf - Washed
30g Hampshire watercress- Washed
Flaked sea salt
Method:
Firstly, take your Jersey royal potatoes and cut them in half, ensure that you’re not cutting them to finely as we want to have a full-bodied salad.
Mix your crème fraiche, shallot, horseradish, chive and lemon into a salad dressing.
You can now start to build your salad, start to bind the dressing, salt, potatoes and mackerel together.
Its really important not to over bind the mackerel, you should be looking for large flakes throughout the mix before carefully binding the mustard leaf, watercress and chervil leaf.
