scorched mackerel, pickled beetroot, horseradish cream, apple

Recipe by Terry Balme

scorched mackerel, pickled beetroot, horseradish cream, apple

Servings: 2


chef’s note
A simple yet delicious stunning starter with some preparation required the day before. Note that you will need a blowtorch to make this dish. 


100g sugar pinch of sea salt


  1. Prepare the beetroot by boiling them until you are just able to push a skewer through to the middle. Take the beetroot out of the water and allow to cool. Once cooled, peel the beetroot and cut into 2cm cubes or slice them thinly.

  2. To make the pickling liquor, place the white wine vinegar and sugar in a pan and bring to the boil to dissolve the sugar. You can add any herbs to this liquor such as tarragon or even chilli, depending on your preference. Allow the liquor to go cold, then add the diced beetroot and leave it to pickle for 24 hours.

  3. For the creamed horseradish, whip the cream to a thick consistency, grate in the horseradish to taste. Add the chopped chives and leave in the fridge until you are ready to serve.

  4. Score the mackerel skin several times and place it skin side up on a metal tray ready to be cooked. 

  5. Time to assemble! Place the diced/sliced beetroot onto a kitchen towel to soak up any excess pickling liquor, then arrange the beetroot tidily on to a plate and spoon on some of the horseradish cream. 

  6. season with sea salt, and blowtorch it until it is nicely charred on top. Finish cooking it under the grill – this will only take one or two minutes, depending on the thickness of the fish. 

  7. Once the mackerel is cooked, place it on a plate. Slice some of the apple and scatter it over the beetroot. You can add any micro herbs to this dish such as pea shoots or parsley cress to add a cheffy touch!  

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