Home smoked mackerel with roast celeriac, pickled beetroot and malted rye
- ⏱ 74 hours 10 minutes
- Hard
- Serves 1
- 👥 2-cook recipe
Mackerel is cured, smoked and oil-preserved, then served with malted rye, roast celeriac, pickled celeriac, beetroot purée and mustard cream sauce.
Adapted from The Staff Canteen.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Home smoked mackere...
0/0
COOK 1COOK 2
1Mise en place
2Make the rye paste
In a blender, blitz the boiling water and rye flour...
Cover and leave at least 1 hour before using
3Plate and serve
+ 39 more steps in the app
Home smoked mackere...
0/0
COOK 2COOK 1
1Mise en place
Prep ¼ bunch dill: chop
2Make the rye paste
3Plate and serve
+ 39 more steps in the app
Ingredients
- 1 large mackerel (filleted)
- 60 g salt
- 40 g sugar
- ¼ bunch dill (chopped)
- oak chips, to taste
- 120 g rye flour for the paste
- 480 g boiling water
- 400 g starter
- 190 g water
- 600 g rye flour
- 40 g roasted barley malt
- 200 g wholemeal flour
- 25 g bread salt
- 25 g yeast
- 50 g whole grain mustard
- 150 g double cream
- 10 g lemon juice
- 20 g caster sugar
- 10 g Dijon mustard
- 2 g sauce salt
- 150 g pickling caster sugar
- 400 g white wine vinegar
- 100 g pickling water
- beets, to taste
- beetroot salt, to taste
- beetroot white wine vinegar, to taste
- ultra tex, to taste
- celeriac, to taste
- olive oil, to taste
- clarified butter, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 1
- Prep ¼ bunch dill: chop
2. Make the rye paste COOK 2
- In a blender, blitz the boiling water and rye flour together to a smooth paste
- Cover and leave at least 1 hour before using
3. Make the mackerel cure COOK 1
- In a bowl, mix the salt, sugar and dill to make a cure
4. Bake the beets COOK 2
- Wrap the beets in foil and bake at 180C until soft
5. Cure the mackerel COOK 1
- In a non-reactive tray or container, place the salt cure in the bottom
- Place the mackerel fillets onto the salt, flesh side down
- Cover with a lid or clingfilm and place in the fridge for 24 hours
6. Prepare loaf tins COOK 2
- In a bowl, mix the rye starter and water together
- Line 2 loaf tins with parchment and oil the sides
7. Combine dry ingredients COOK 1
- Rub the yeast into the rye and wholemeal flour
- Add the salt
8. Slice the celeriac COOK 1
- Cut the celeriac into 3 slices
9. Boil the pickle COOK 2
- In a pan, bring the caster sugar, white wine vinegar and water to the boil
10. Roast the celeriac COOK 1
- Wrap the celeriac in foil and bake at 180C until just soft but not soggy
11. Cool the pickle COOK 2
- Leave the pickle to cool
12. Make mustard sauce COOK 2
- In a bowl, whisk together the whole grain mustard, double cream, lemon juice, caster sugar, Dijon mustard and salt until it coats the back of a spoon
13. Make the dough COOK 1
- Add the gelatinised rye and leaven and water mix
- Mix until smooth
- Divide the dough into 2 and place neatly in the tins
- Smooth the surface with wet hands to even out
🤝 Cook 2 hands over the dough.
14. Peel the beets COOK 2
- Peel the skin and place the beets in the thermo
15. Purée the beets COOK 2
- Purée for 30-40 minutes until smooth, If still grainy, blitz for longer
16. Prove and bake bread COOK 1
- Prove until nearly doubled
- Cook at 180C for 45 minutes
- Check the centre of the loaf with a knife or skewer, if still sticky, give longer
17. Cut the celeriac COOK 2
- Once cool, cut the celeriac into rectangles 3cm x 2cm
🤝 Cook 1 hands over the celeriac.
18. Season the purée COOK 2
- Weigh the purée
- Add 2% salt, 7% white wine vinegar and 2% ultra tex and blitz again, Taste
- Pass through a fine sieve
- Vac pack to remove air, freeze in small bags
19. Rinse the mackerel COOK 1
- Remove the mackerel from the salt cure and rinse in cold water for 1 hour
20. Oil the mackerel COOK 1
- Pat the mackerel dry with kitchen paper or a clean towel, submerge in olive oil for 24 hours
21. Prepare the smoker COOK 1
- Assemble the wire racks, a pan of oak chips, a tray of ice and the smoking box
- Lay the mackerel fillets skin side down on one of the wire racks and heat the oak chips in a pan until smoking hot, set alight
22. Load the smoker COOK 1
- Allow the chips to flame for a minute, extinguish by covering with a lid, Quickly place the pan of smoking chips in the bottom of the smoking box, followed by the other wire rack, the tray of ice, the wire rack of mackerel
- Cover immediately and close tightly so that no smoke can escape
23. Smoke the mackerel COOK 1
- Leave to smoke for 45 minutes
- Remove the mackerel and place into olive oil for a further 24 hours
24. Fry the rye bread COOK 1
- Just before service, tear the bread into £1 coin sized pieces
- Fry in clarified butter until crispy on the outside and chewy in the centre
25. Pickle the celeriac COOK 2
- Slice raw celeriac thinly on a mandolin and, vac pack in the pickle
🤝 Cook 1 hands the mandolin and vacuum packer to Cook 2.
26. Plate and serve BOTH
- Julienne the pickled celeriac for service
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