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Ingredients

• 150 ml white wine vinegar
• 50 ml white wine
• 1/2 tsp coriander seeds
• 1/2 tsp fennel seeds
• 2 star anise
• squeeze lemon juice
• 2 tsp caster sugar
• 8 peppercorns
• 1/2 cucumber, halved then thinly sliced into half moons

• 200 g white rice
• 200 g demerara sugar
• 200 g camomile tea leaves, or 12 camomile tea bags, cut open and tea leaves tipped out
• olive oil, to grease the smoking rack

• 6 fresh mackerel fillets
• 100 g fresh horseradish
• squeeze lemon juice
• 60 g creme fraiche
• chopped, fresh parsley
• chopped, fresh chervil
• 100 ml clarified butter
• 4-6 slices bread, for toasting
• sea salt, flakes, for garnish
• freshly ground black pepper, to taste

Description

Ollie Pudney Gives Smoked Mackerel A Delicate Twist With The Refreshing Aroma Of Camomile Tea

UK TV