| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
A, Year, At, Ballymaloe |
4 |
servings |
INGREDIENTS
|
|
A selection of smoked fish – salmon; mackerel, trout, |
|
|
; smoked eel, tuna, |
|
|
; hake and sprats |
| 1 1/2 |
tb |
Horseradish root; scrubbed, peeled |
|
|
; and grated, up to 3 |
| 2 |
ts |
Wine vinegar |
| 1 |
ts |
Lemon juice |
| 1/4 |
ts |
Mustard |
| 1/4 |
ts |
Salt |
| 1 |
pn |
Freshly ground black pepper |
| 1 |
ts |
Sugar |
| 240 |
ml |
Softly whipped cream |
|
|
Segments of lemon |
| 1 |
|
Sprig watercress or rocket leaves |
INSTRUCTIONS
HORSERADISH MAYONNAISE
GARNISH
Thinly slice the salmon down on to the skin, allow once slice per person.
Cut the mackerel into diamond shaped pieces. Divide the trout into large
flakes. Skin and slice the eel. Slice the tuna and the hake thinly.
Horseradish mayonnaise: Put the grated horseradish into a bowl with the
vinegar, lemon juice, mustard, salt, pepper and sugar. Fold in the softly
whipped cream but do not over mix or the sauce will curdle. It keeps for
2-3 days but cover it tightly so that it does not pick up other flavours in
the refrigerator.
To serve, choose four large plates. Put a blob of horseradish mayonnaise on
each plate. Garnish with a lemon wedge and sprigs of watercress or rocket
leaves.
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