Mackerel carpaccio with fresh cucumber and green apple

4 servings

45 minutes

Andrey Anikiev, chef of the Roomi restaurant, shared the recipe with us.

Energy value per serving

• Calories: 425.8
• Proteins: 38.5g
• Fats: 25.3g
• Carbohydrates: 11g

Ingredients

• Mackerel: 2 pc
• Salt: 5 g
• Ground black pepper: 2 g
• Cucumbers: 1 pc
• Green apples: 2 pc
• Spinach: to taste
• Grainy mustard: 10 g
• Sour cream: 20 g
• Horseradish: 5 g

Cooking steps

1. Prepare the mackerel for cold smoking: line the bottom of a pot with foil, place mackerel fillets in one part and wood chips or pine cones in the other. Light the chips and cover the pot with a lid.

   Required ingredients:

   • Mackerel: 2 pieces

2. Salt and pepper the smoked mackerel and roll it up in plastic wrap.

   Required ingredients:

   • Salt: 5 g
   • Ground black pepper: 2 g

3. Let it brine for 2 hours in the fridge and then put it in the freezer.

4. Blend the cucumber into a puree and strain. Add mustard, horseradish, salt, and sour cream to the cucumber water.

   Required ingredients:

   • Cucumbers: 1 piece
   • Grainy mustard: 10 g
   • Horseradish: 5 g
   • Salt: 5 g
   • Sour cream: 20 g

5. Mix until homogeneous.

6. Divide the spinach into two parts. Set the leaf part aside on another dish, and simmer the stem and root in boiling salted water.

   Required ingredients:

   • Spinach:  to taste

7. Submerge in icy water, let it cool.

8. Slice the mackerel roll, remove the plastic wrap, and place it on a plate.

9. Cut the apple into sticks.

   Required ingredients:

   • Green apples: 2 pieces

10. Serve the mackerel with cucumber puree, spinach stems, and green apple.

    Required ingredients:

    • Cucumbers: 1 piece
    • Spinach:  to taste
    • Green apples: 2 pieces

11. Garnish with fresh spinach leaves and serve with sour cream sauce.

    Required ingredients:

    • Spinach:  to taste
    • Sour cream: 20 g