Mackerel:
1. Fillet the mackerel, and mix salt, sugar and dill to make a cure.
2. Place the salt cure in the bottom of a non-reactive tray or container, then place mackerel fillets onto the salt, flesh side down. Cover with a lid or clingfilm and place in the fridge for 24 hours, then remove from the salt cure and rinse in cold water for 1 hour.
3. Pat the mackerel dry with kitchen paper or a clean towel then submerge in olive oil for 24hrs.
4. To smoke the mackerel, assemble the wire racks; a pan of oak chips; a tray of ice and the smoking box. Lay the mackerel fillets skin side down on one of the wire racks and heat the oak chips in a pan until smoking hot, then set alight.
5. Allow the chips to flame for a minute then extinguish by covering with a lid, then quickly place the pan of smoking chips in the bottom of the smoking box, followed by the other wire rack, then the tray of ice, then the wire rack of mackerel.
6. Cover immediately and close tightly so that no smoke can escape (tin foil around the join of the 2 boxes is very effective at sealing the smoke box shut)
7. Leave to smoke for 45mins. Remove the mackerel and place into olive oil for a further 24hrs.
Rye Bread:
1. Blitz boiling water and rye flour together to a smooth paste. Cover and leave at least 1 hour before using
2. Mix the rye starter and water together
3. Rub yeast into rye & wholemeal flour then add salt
4. Add gelatinised rye and leaven/ water mix
5. Mix until smooth
6. Line 2 loaf tins with parchment & oil sides
7. Divide dough into 2 and place neatly in tins. Smooth surface with wet hands to even out
8. Prove until nearly doubled then cook at 180C for 45 minutes. Check centre of loaf with a knife or skewer- if still sticky give longer
9. Just before service, tear bread into £1 coin sized pieces. Fry in clarified butter until crispy on the outside and chewy in the centre.
Mustard cream sauce:
Whisk together in a bowl until it coats the back of a spoon.
Beetroot puree:
1. Wrap beets in foil and bake at 180C until soft
2. Peel skin and place in thermo
3. Puree for 30-40 minutes until smooth. If still grainy, blitz for longer
4. Weigh puree then add 2% salt, 7% white wine vinegar and 2% ultra tex and then blitz again. Taste then pass through a fine sieve
5. Vac pack to remove air then freeze in small bags- store a small amount only in service fridge.
Roast celeriac:
1. Cut celeriac into 3 slices
2. Wrap in foil and bake at 180C until just soft but not soggy
3. Once cool, cut into rectangles 3cm x 2cm and store into service fridge
Pickled celeriac:
1. Bring all ingredients to the boil.
2. Leave to cool
3. Slice raw celriac thinly on mandolin and then vac pack in pickle
4. Julienne for service