Warm Smoked Mackerel with Honey-Spiced Beetroot and Fresh Horseradish

Home-smoked mackerel fillets served with honey-roasted assorted baby beetroots, garlic-infused leaves, and fresh horseradish.

Healthy Seafood Gluten Free Mackerel Beetroot Smoked

Estimated Nutrition

Calories

1340.1

kcal / serving

5360.5 kcal total

Carbs

28.9g

per serving

115.6 g total

Fat

130g

per serving

520.1 g total

Protein

23.1g

per serving

92.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

Zest and juice

NutsSeeds

clove

Garlic

Peeled

tbsp

Coriander Seed

Lightly crushed

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

0.5

tsp

Smoked Paprika

0.5

tsp

Smoked Hot Paprika

OilsFats

500

Olive Oil

Extra virgin

tbsp

Olive Oil

Other

tbsp

Honey

Clear

Seafood

piece

Mackerel Fillet

Pin boned

Vegetables

bunch

Baby Red Beetroot

With leaves

bunch

Golden Baby Beetroot

bunch

Baby Chioggia Beetroot

0.5

piece

Horseradish

Fresh, grated

handful

Pea Shoot

To serve

Method

Quarter the roasted beetroots and drizzle them with honey.

Place smoking chips in the smoker and smoke the mackerel fillets over heat for 6 to 8 minutes.

Coat the mackerel fillets with oil and season with salt and pepper.

Combine the extra virgin olive oil, garlic, crushed coriander seeds, salt, and pepper in a baking tray.

Plate the beetroot leaves, top with mackerel, arrange beetroots around, and garnish with horseradish, pea shoots, and lemon juice.

Preheat the oven to 200°C.

Arrange all beetroot varieties on a baking tray, season with salt, pepper, and both paprikas, then roast for 10 minutes.

Blanch the red beetroot leaves in boiling water for 20 seconds, drain, and stir into the oil mixture with lemon zest.