Smoked mackerel hash, horseradish, fried Duck egg and a fennel salad by David Hetherington from The Finnieston Bar in Glasgow
We pull out our fantastic brunch menu once a week, Sunday is our day!
Feeling blurry from Saturday night’s social antics, what in the world is your body screaming out for? Eggs, Toast, Bloody Mary…
Alongside our increasingly popular “build your own Bloody Mary” in the country's cocktail bar of the year, we have this beautiful treat.
For more information go to: http://www.thefinniestonbar.com
Ingredients: Serves 4
4 fillets smoked mackerel
12 large new potatoes
10g fresh chopped dill
10g fresh chopped chives
2 tbs creamed Horseradish
2 tsp chopped capers
1 head fennel
4 duck eggs
salt & pepper
Method:
1. For this dish we use individual blini pans, for a single serve and for presentation, but if you fancy just cobbling this together for some friends on a Sunday morning it can just all be whacked in one pan.
2. Put potatoes on to boil in lightly salted water, boil until tender then drain and allow to cool.
3. Meanwhile, remove the skin from the smoked mackerel, then carefully remove all of the little bones down the centre of the fillet, and gently flake the fillets into a medium sized mixing bowl.
4. Add in the herbs, capers, horseradish and combine. Now with a fork, crush the potatoes, and fold through the mackerel mix. Taste for seasoning.
5. Heat a frying pan on a medium heat, then add your mackerel mix, spread it out evenly and allow to sizzle a bit getting a nice crispy layer on your hash, fry for around 1-1 ½ minutes then pop into a pre heated oven around 180C for about 5-6 minutes.
6. While the hash is heating, the fennel can be very finely sliced, add a little salt and pepper, a drizzle of olive oil and maybe even a squeeze of lemon juice.
7. Fry your 4 duck eggs in the individual blini pans, take out the hash and pop them on top, serve with the shaved fennel salad, and a spicy Bloody Mary.
Now that's better?!
In association with Taste Communications.
www.tastecommunications.co.uk
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