Potted mackerel with cranberry jelly and potato mustard salad
by Adam Gray
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Ingredients
Fish & Shellfish
1 mackerel fillet
2 smoked mackerel fillets
6 mackerel carcasses
Dairy
2 tbsp of natural yoghurt
30g of butter, softened
Fruit & Vegetables
1 lime, juiced
1 shallot
1 carrot
1 celery stick
1 leek
2 Désirée potatoes
Spices & Dried Herbs
1 dash of paprika
1/2 tsp anise seeds
1/2 tsp cumin seeds
1/2 bulb of fennel
2 cloves
1/2 dried chilli
1 star anise
Store Cupboard
salt
pepper
1 tbsp of horseradish cream
12 black peppercorns
125g of caster sugar
6 gelatine leaves
5 tbsp of mayonnaise
3 tsp Dijon mustard
Salad & Fresh Herbs
1 tsp coriander seeds
4 sprigs of fresh thyme
4 stalks of tarragon
1 bay leaf
1 tbsp of chives, chopped
Beverages
150ml of white wine
Oils & Vinegars
76ml of white wine vinegar
50ml of walnut oil
50ml of groundnut oil
Frozen
500g of frozen cranberries
Bakery
4 slices of granary bread