Served on a Pulses Salad with pickled baby vegetables, Apple, and Saffron Mayonnaise
2 Medium sized Mackerel (filleted and pin bones removed, you can ask your fishmonger to do this for you)
2 tablespoons of loose Jasmine Tea
250g Pulses. We are using a mix today of Spelt, Pearl Barley and Lentils but please pick your favourite pulses.
3 tablespoons dry rice – any will do
1 Apple peeled and cut into strips like matchsticks then cut the other way to form small squares, if not using straight away soak in lemon juice to prevent going black.
Sprigs of you favourite herbs we are using Flat Parsley, Dill, Basil and some Wood Sorrel leaves simply pick the tips of the herbs for garnish but use some finely chopped in the pulse salad.
1 lemon zest and juice for the Pulse salad
1tbspn of Womersley Lemon, Juniper and Bay vinegar (Other fruit vinegars would do)
3 tsp of Yorkshire rapeseed oil
½ tablespoon of Runny local Honey
Fennel pollen powder –Optional
For the pickled vegetables
5 tbsn Womersley Vinegar we are using Lemon, Basil and Bay flavour but other flavoured vinegars would do.
3 tablespoons of caster sugar
Thinly sliced baby vegetables of your choice, we are using baby carrots, and red radish
To cook the pulses
Ideally soak the pulses overnight…add them into a pan cover with cold water and season with a little salt and a bay leaf and cook until soft. This will usually take around 30 mins on a simmer – top up with water if necessary until the pulses are soft and tender.
To pickle the vegetables
Simply bring the vinegar up to the boil with the sugar and add the thinly sliced vegetables. Cook for 1 minute until softened. Remove from the heat and allow going cold in the pan, draining before serving.
To make the dressing for the pulse salad.
Quickly grate the lemon zest into a bowl and add the honey, lemon juice and vinegar. Then whisk in the rapeseed oil and freshly chopped herbs.
Check the seasoning of the pulses and serve hot or at Room temperature.
To make the saffron mayonnaise
Simply heat 2 tablespoons of water in a pan with half the saffron and once hot allow to infuse.
When cool add the 2 tablespoons of mayonnaise and season if necessary – you can sieve the saffron out as we have or if you prefer leave the tiny flecks of orange saffron in. Spoon the mayonnaise onto the plate to serve.
Finally to cook the Mackerel.
Heat your smoker and then add the Rice and Jasmine tea and place the grid on top.
Once smoking simply place the fillets into the smoker skin side up then place directly onto the stove top with the lid tightly on so no smoke escapes and heat again until the fish is cooked (usually around 5 minuets)
Remove the smoker lid
Delicately place the fish on the pulse salad and place some pickled baby vegetables on top and serve the fresh herbs, Spoon the Saffron mayonnaise on the edge of the plate and a sprinkle of fennel pollen on the top.