Ingredients
250g chestnut mushrooms3 to 4 shallots
3 garlic cloves
handful of curly parsley
160 to 200g ready to eat smoked mackerel
2 large potatoes (150g)
70g walnuts
50g almonds
50g wasabi nuts
½ lemon
1 tablespoon breadcrumb
50ml sunflower oil
50g pumpkin seeds
2 teaspoons Cornish fiery peppered sea salt
1 teaspoon of Cornish sea salt with lemon and thyme
For decoration: cranberry sauce, 20g chopped walnuts, 20g fresh cranberries
Instructions
- Chop the shallots and sauté until slightly brown
- Add washed and sliced chestnut mushrooms, stirring occasionally until cooked
- Chop the parsley and mix with shallots and mushrooms, remove pan from heat and let cool
- Chop up walnuts, almonds, and wasabi nuts into very fine and large pieces (use food processor for easiest and best results), leave 20g of walnuts aside for decoration
- Boil two large potatoes and mash with a fork making uneven potato lumps, let cool
- Peel the skin off the mackerel, cut along middle fat line and remove any small bones. Cut mackerel into irregular ½ to 1 inch pieces
- Blend in a bowl: smoked mackerel, shallots, mushrooms, walnuts, almonds, wasabi nuts and mashed potatoes, squeeze lemon juice into the mixture while blending
- Add Cornish fiery pepper seasalt and the lemon and thyme sea salts, blend
- Line 2lb/900g bread baking tin with oil, mix the breadcrumb and sunflower seeds and coat the inside of the tin so all sides and bottom are covered, insure seeds sit at the bottom of the tin evenly
- Place the mixture into the tin, press lightly for even distribution
- Bake at 220’C for 20 to 25 minutes, let stand for 10 minutes before slicing into 5cm wide slices
- Decorate with cranberry sauce, walnuts and chopped cranberries
