Skip to content


With Smoked Salmon Mousse, Pickled Vegetables & Tomato Jelly

Serving suggestion: with caviar and basil cress

Pickled Mackerel


  • ½ litre white wine
  • 1 litre white wine vinegar
  • 1 chili
  • ½ carrot
  • ½ lemon
  • 1 shallot
  • 10 peppercorns
  • 10 coriander seeds
  • ½ leek
  • 150g sugar
  • Handful parsley
  • 4 x deboned mackerel fillets


  1. Prepare and cut the vegetables. Place in the pan and add the rest of the ingredients. Bring to the boil. Set aside to cool.
  2. Once the pickle liquor has cooled, strain the liquid into a deep tray and add the filleted mackerel. Cover and put in the fridge, ready to use the next day.


Pickled Vegetables


  • 1 x ribboned cucumber
  • 1 x julienned carrot
  • 1 x shallot rings
  • 1 x slice of fennel
  • 1 x floret cauliflower, sliced
  • 1 tsp black peppercorn
  • 1tsp fennel seeds
  • 1 tsp cumin seeds
  • 1tsp coriander seeds
  • 5 pcs cloves
  • 5 tbsp sugar
  • 300 ml white wine vinegar


  1. Toast the peppercorn, fennel, cumin, coriander and cloves
  2. Slowly bring white wine vinegar and sugar to the boil
  3. Pour in the prepared vegetables


Smoked Salmon Mousse


  • 300g smoked salmon
  • Pinch of cayenne pepper
  • 150g double cream
  • Salt and pepper
  • Squeeze of lemon juice


  1. Blitz the smoked salmon in the blender until it reaches a fine texture
  2. Add cayenne pepper, salt, pepper, lemon juice
  3. Blitz on medium speed and slowly add the cream
  4. Pass the mousse through a drum sieve and place in the piping bag ready to use


Tomato Jelly


  • 15 x large tomatoes
  • 1 x chilli
  • 3 x splashes tobacco
  • 1 x shallot
  • 1 x bulb garlic
  • 3 sprigs thyme
  • 100ml red wine vinegar
  • 50g salt
  • 5g Agar-agar (1g for every 100ml liquid produced)


  1. Cut the tomatoes in quarters. Chop the chili, shallot and garlic.
  2. Place all the ingredients in a bowl and mix together. Cover with Clingfilm tightly and leave in a warm place overnight (e.g. under lights or near oven)
  3. Once the tomatoes have released a lot of their juice, strain the liquid with a muslin cloth – let it drip overnight.
  4. Measure the tomato essence (this recipe usually makes 500ml) and add 1g of agar per 100mls. So for 500mls liquid add 5g agar.
  5. Bring to boil and pour on a large thin tray. It should set within 5 minutes


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: