Springer Marketing Services Tracking
12 December 2018

A Recipe from our Head Chef, Ross Sloan

Smoked Mackerel Doughnuts, Horseradish, Smoked Herring Roe

Equipment needed
Deep fat fryer
Potato mouli or ricer
Piping bags
Heavy duty blender
Squeeze bottle
Horseradish Sauce
1 x stick of fresh horseradish, peeled and grated
3 x tbsp of mayonnaise
Crème fraiche
30 x ml of vinegar
1 x tsp of sugar
Mix the horseradish, vinegar and sugar together and leave to stand for 5 minutes. Transfer this to the blender along with the rest of the ingredients and blend until completely smooth. Transfer this to a squeezy bottle.
Smoked Mackerel Doughnuts
250g Duchy Fries potatoes
500g smoked mackerel made into a paste
240ml full fat milk
130g unsalted butter
4 eggs
200g plain flour
Boil the potatoes. When cooked and dry, puree with a mouli or potato ricer, then add the mackerel paste.
Combine the milk and butter in a saucepan and bring to the boil. Add the flour and stir continually until the mix is cooked – it will come away from the sides of the pan at this point.
Transfer the batter to a mixer and beat on a low setting, slowly adding the eggs one at a time.
Add the mackerel mixture and seasoning, and
mix well. Transfer to a piping bag.
To Finish
To make the doughnuts, draw a circle of approximately 2 inches in diameter onto parchment paper and pipe the mixture onto this. Make little circles in the middle of them to create your mini,
round doughnuts.
Using the deep fat fryer, at 165/170°c, fry the doughnuts until golden and crisp. Once cooked, place the horseradish sauce in the middle of each doughnut and top with a generous amount of caviar.