Mackerel Bonbons at The Shed

Chef: Mike Cartmell at The Shed, Bembridge

Mike serves 4 as a starter or 8 as canapés

2 Smoked mackerel fillets

1 tsp freshly grated horseradish root

2 tsp Dijon mustard

2 tbsp full fat cream cheese lightly whipped (use C

rème Fraiche for a lighter touch)

Lemon juice from ½ a freshly squeezed lemon

50grm unsalted butter

100grm Blue poppy seeds

Maldon Sea salt & Cracked black pepper to taste

2 medium beetroot peeled & diced

1tsp grated fresh horseradish root

1tbsp Double cream (or Crème fraiche)

Parmesan Crisps:

200 grm Grated good quality parmesan

Pre heat the oven to 180 C

1. Bring a pan of water to the boil & add the beetroot return to the boil & simmer until soft & falls off the prongs of a fork when stabbed. Drain off the liquid but retain it for later use & allow to cool.

2. Remove the skin carefully & any pin bones you may find. Roughly break up & place in the bowl of a food processor with the Horseradish, Mustard, Black pepper, sea salt, Cream cheese (or crème fraiche) lemon juice, & blend till smooth. Finally tip in the butter & gently blitz on slow speed to incorporate into the mix.

3. Roll by hand into small balls approximately the size of a largish cherry tomato. Set aside in the fridge to stiffen (approximately 10 minutes.)

4. Whilst the pate is chilling liquidise the beetroot & horseradish until very smooth. Pass the puree through a fine sieve to remove any bits. Transfer to a bowl & combine the Double cream (Crème Fraiche). Add as much of the beetroot water as you may need to slightly loosen the mix until you have a fairly thick creamy consistency.

5. Remove the mackerel balls from the fridge & gently roll in the poppy seeds to evenly cover & return to the fridge.

6. Using a chef ring or large pastry cutter to control the size, place one tbsp. of the grated parmesan onto a baking tray lined with baking parchment to make rounds of the cheese. Place the tray into the oven for 5mins or until melted & lightly golden. Remove from the oven & allow to cool. Using a fish slice gently separate the parmesan crisps from the paper. Do not attempt this whilst still warm.

7. Arrange a smear of the puree on your serving plate & place 3-4 of the balls in a line down the centre of the plate. Place the parmesan crisps beside each of the balls & serve.

Enjoy!