Hederman's smoked fish sharing platter
William J Cooper
Serves 4-6
| Modern European
| Sharing Plate
Prep Time: 1 hour, 30 mins mins
| Cooking Time: allow 30 mins mins
| Total Time: 120 mins mins
This plate of smoked fish is a brilliant way to show how versatile the products from Hederman’s are. Stunning fish used in simple but different ways for a celebration as part of a table, for good times with friends and family.
With smoked haddock scotch eggs, smoked paprika and salmon mousse, mackerel pate, chilli hot smoked salmon and smoked mussels with pickled mustard grains… there’s also smoked mackerel, cold smoked salmon, hot smoked salmon with fennel jam and carpaccio of smoked haddock. Lots of delicious accompaniments as well here … You could use all of the recipe of just some, and all of these items can be prepared well in advance and kept in the fridge until needed, so it doesn’t have to be done in one go.
Put the fizz in the fridge for this one I reckon.
Ingredients
Smoked fish:
1 Hederman’s Whole smoked mackerel– skin off, opened up and broken into nice neat pieces
1 pack Hederman’s Hot smoked Salmon – in flakes and chunks
1 pack Hederman’s Chilli crusted hot smoked Salmon– flaked
1 pack Hederman’s Cold smoked Salmon– sliced neatly
1 pack Hederman’s Beechwood smoked Mussels in vinaigrette
1 pack Hederman’s Smoked haddock– thinly sliced
Pickled cucumber:
• 1 cucumber
• 300ml rice wine vinegar
• 60g caster
• 5 g sea salt
• 1 thyme
• 1/2 tsp fennel seeds
Mackerel Paté:
• 2 Hederman’s Beechwood smoked mackerel fillets with chillies and chives
• 3 tbsp of labneh ( Thick yoghurt, hung in a sieve overnight to remove the whey)
• 1 /2 lemon juice
• 1/2 tsp horseradish finely grated
• Hedermans smoked paprika to taste
Pickled sea vegetables:
• A handful of foraged rock samphire
• A handful of foraged sea purslane
• 1 tbsp cider vinegar
• 1 tbsp olive oil
• A couple of twists of black pepper
Smoked haddock scotch eggs:
• 6 quail eggs
• 200g of Hederman’s Smoked Haddock
• 100g of potato, peeled, cooked and mashed
• 10g of spring onions finely chopped
• 5g parsley chopped
• 1/2 preserve lemon skin, finely chopped
• 5g of grainy mustard
• white wine vinegar
• vegetable oil for deep frying
Beetroot and apple relish:
• 2 beetroots, steamed or simmered in water till softened.
• 1 apple
• 1 tsp grainy mustard
• 1 tbsp of red wine vinegar
• 20g of soft brown sugar
• 5g of sea salt
Fennel jam:
• 500g fennel
• pinch salt
• 360g light brown sugar
• 75 ml white wine vinegar
• grated zest of 1 satsuma
Smoked salmon cream:
• 400g Hederman’s Hot smoked salmon – skinned
• 1 Lime – zested and juiced
• 100g cream cheese
• 150g thick Greek yoghurt
• 1 tbsp horseradish
• 1 tsp Hedermans smoked paprika
For the Mustard seeds:
• 60g of yellow mustard seeds
• 150ml of white wine vinegar
• 50ml of water
• 50g of sugar
• 1 bay leaf
• 2 star anise
• 1 pinch of salt
For the yoghurt and sea aster cream:
• 1 small handful of foraged Sea Aster, stems removed, chopped roughly
• 1 small cube Hedermans Beechwood smoked butter
• 1 grated zest lemon
• 1/4 tsp garlic – finely chopped
• 4 tablespoons strained Greek yoghurt
Methodology
MACKEREL PATÉ• Remove the skin and any little bones from the mackerel fillets, place the meat in a bowl and add the other ingredients with horseradish, and paprika to taste. Then combine with a fork, until the mackerel has broken up into fine strands and season with salt and pepper.
• If you prefer the paté more creamy , add more of the yoghurt to your taste. Much the same with the other ingredients… If you want to add a little more or less then go ahead.
PICKLED CUCUMBER
• Mix the rice wine vinegar, sugar, salt, fennel seeds and thyme in a saucepan and bring to the boil, ensuring that the sugar dissolves. Leave to cool
• Peel and cut the cucumber into thin slices using a Japanese mandolin, lightly salt for 10 minutes in a colander and squeeze to remove the water
• Add the cucumber to the cooled pickling liquor and set aside in the fridge
PICKLED MUSTARD SEEDS
• Place all of the ingredients in a pan and bring to the boil. Stir a couple of times.
• Turn down the heat and simmer gently for about 10 minutes
• Switch off the heat and allow to cool down to room temperature
• Have a taste and adjust with sugar or vinegar to suit your taste
• Put aside a few spoonfuls for the garnish and transfer the rest to a jar and store in the fridge for another day.. You can put it on almost anything and it will last for a few weeks in the fridge…
SMOKED SALMON CREAM
• To make the pâté, put the hot–smoked salmon into a food processor with the lime juice and blitz for 45 seconds. Scrape down the sides of the bowl and add the cream cheese, yoghurt, horseradish, lime zest, paprika and some salt and pepper. Blitz for 1 minute: you want the pâté to be almost smooth, with a little texture from the salmon, cover and refrigerate till well chilled.
BEETROOT RELISH
• Place the beetroot in a deep saucepan and cover with lightly salted water. Bring to the boil, then leave to simmer until cooked (check with a knife to see if the beetroot is soft in the middle)
• While the beetroot is cooking, heat the red wine vinegar and sugar in a pan until the sugar dissolves. Pour into a plastic tub along with the grain mustard and salt and store in the fridge until cool
• Peel both the apple and cooked beetroot and grate on a box grater. Toss through the pickling liquor and set aside for the flavours to develop.
PICKLED SEA VEGETABLES
• Pick the leaves into little florets from both the sea purslane and the rock samphire and place in a small bowl
• Pour over some boiling water, count to ten and then strain and cover with ice cold water
• strain again and mix with the oil, vinegar and black pepper
SMOKED HADDOCK CARPACCIO
• Place the Smoked haddock fillets on a chopping board, and using a sharp knife, slice across the length of the fish from one end to the other using a gentle cutting motion to create long thin slices. Don’t push and pull, too hard, keep it delicate and let the sharp knife do the work..
HEDERMAN’S SMOKED HADDOCK SCOTCH EGGS
• Prepare a bowl of ice water and add a few dashes of white wine vinegar. Bring a large pan of water to the boil, lower in the quail’s eggs and cook for exactly 2 minutes and 30 seconds minutes – they should be soft. Remove from the boiling water and place the eggs into ice water. mixed with the vinegar. Once cool, peel immediately
• Remove the skin from the smoked haddock and cut into cubes. Pan–fry in a dash of oil for a couple minutes to cook, then flake into a bowl.
• Mix all of ingredients (except the eggs) together and weigh into 20g balls. Flatten each ball onto a sheet of cling film to form disc shapes and place the quail’s eggs in the middle of each disc. lift uptake cling film and wrap the mixture around the eggs, making sure that they are sealed into a neat ball with no cracks, then place them in the fridge for an hour as they need to firm up.
• Dip each egg in the flour, then the beaten egg and lastly, the panko breadcrumbs.Roll around in the crumbs to make sure they’re well covered.
• Heat the oil to about 180c (same as deep frying anything)
• Lower the Scotch eggs into the fryer and cook for approximately 2 minutes until golden brown. Drain briefly on kitchen paper and season with a little salt. they’re ready.
FENNEL JAM
• Finely slice the fennel and place into a saucepan with a pinch of salt, sugar and vinegar
• Bring to a boil and simmer softly for 15 to 20 minutes until the mix is sticky and looks ‘jammy’
• Grate in the zest and add any fronds from the fennel, stir and put into a clean sterilised jar.
FOR THE YOGHURT AND SEA ASTER CREAM
• Melt the butter in a pan and add the garlic for a minute or so
• Add the Sea Aster and and lemon zest and wilt briefly, then cool down on a piece of kitchen paper
• When fully cool mix in the strained yogurt , season with salt and pepper and chill in the fridge for a while to firm it up.
FOR THE ASSEMBLY
• Lay all your ingredients out in front of you, so you have everything to hand to build the dish, small dishes or pots are useful.
• Using a large plate or serving platter, place a spoon of each of the Mackerel and the Smoked salmon pate where you think they should go, adding pieces, slices and flakes of the different smoked fish as you go. TIP: Use a spoon dipped in a cup of boiled water when you scoop up the fish patés.
• When you place the smoked mussels, add a spoon full of the pickled mustard seeds on top and a some of the pickled sea vegetables
• Cut a scotch egg in half to show off its delicious centre, place a spoon full of the sea aster yoghurt and sit the scotch egg on top
• Add some fennel jam to the hot smoked salmon flakes
• Place a spoonful of the beetroot relish in a space of its own
• Top a chunk of the smoked mackerel with some smoked paprika and pickled mustard seeds
• There are no rules when you’re putting things on the plate, just make a picture that looks nice. Be neat and creative.
• You’ll probably have some of the accompaniments left over, so you could put them into little bowls on the table so you can pass them around, likewise the Scotch eggs.
