Wild Scottish mackerel or smoked mackerel provide a high source of omega-3 and protein. Horseradish is a pungent culinary food and compliments robust fish and meat. It also has been traditionally used in herbal medicine as a decongestant.
Mackerel fillets in brine or smoked mackerel
1/2 tsp lemon zest
2 tsp water
1 1/2 tsp horseradish créme (homemade)
1/2 tsp lemon myrtle & pepperberry seasoning
220g horseradish root
3/4 tsp salt
2 1/2 tbsp white vinegar
aprox. 1/4- 1/2 cup water
Mash fish with water, horseradish, lemon zest and season with lemon pepper or Australian lemon myrtle and pepperberry. Enjoy with rye crisps or rye sourdough.
The fumes are quite strong from the fresh horseradish and should be blended in an area with plenty of ventilation.
Peel and finely chop the horseradish root. Pulse in food processor with 1/2 water, salt and vinegar. Continuously pulse, stop and scrape the sides of the bowl and add more water for a creamy consistency. If the root is dry, more water will be required.