- Serves: Serves 2 as a light meal, 4 as a starter
- Cook Time: 15 minutes
- Prep Time: 10 minutes
- Effort: easy
- 3 jerusalem artichoke
- 4 candy beetroot
- 1 small banana shallot, thinly sliced
- 500 ml white wine vinegar
- 250 ml water
- 1 bay leaf
- 2 tbsp pink peppercorns
- handfuls micro leaves
- 2 smoked mackerel fillet, bones removed
- extra virgin olive oil, for drizzling
Tips and Suggestions
candy beetroot is a sweet variety of beetroot. You can sometimes find it at farmers markets, greengrocers and, if you're lucky, in one of the better supermarkets. You could substitute regular beetroot if candy beetroot isn't available.
Micro leaves are vegetable seedlings picked between six and 21 days old. You can grow them yourself on a sunny windowsill or buy them from specialist grocers, supermarkets or farm shops.
1. Bring a pan of salted water to the boil, tip in the Jerusalem artichokes and candy beetroot and simmer for 10 minutes or until the artichokes float to the surface (you want the vegetables to retain some bite). Drain and separate the Jerusalem artichokes into one bowl and the beetroot into another, rubbing off the beetroot skin when cool enough to handle. Place the chopped shallots in a third bowl.
2. Pour the vinegar and water into a separate saucepan, add the bay leaf and pink peppercorns and bring to a simmer over a medium heat then pour into each of the three bowls containing the vegetables.
3. After 3 minutes remove the beetroot from the vinegar and slice into discs, then remove the Jerusalem artichokes and slice diagonally into chunks.
4. To serve, scatter the micro leaves onto a serving plate and top with some of the beetroot, artichokes and shallots. Flake the mackerel on top then scatter over the remaining pickled vegetables. Drizzle with a little olive oil, season with salt and freshly ground black pepper and serve.
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