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Beetroot-Cured Salmon, Deep-Fried Oyster, Beetroot Salad and Smoked Mackerel Pâté

Exquisite cured salmon served with smoky mackerel pâté, a vibrant diced beetroot salad, and crispy deep-fried battered oysters.

SeafoodAppetiserSalmonBeetrootAdvancedOyster
Estimated Nutrition
Calories
485.1
kcal / serving
4850.5 kcal total
Carbs
24.6g
per serving
245.8 g total
Fat
28.5g
per serving
285.2 g total
Protein
31.5g
per serving
315.4 g total
Cook Time
65
minutes
Serves
10
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
250
g
Caster Sugar
CondimentsSauces
1
tsp
Creamed Horseradish
50
ml
White Wine Vinegar
Dairy
2
tbsp
Plain Yoghurt
4
tbsp
Cream Cheese
1
piece
Egg
free-range, beaten
Fruits
0.5
piece
Lemon
juice only
GrainsCereals
115
g
Plain Flour
seasoned
75
g
Panko Breadcrumbs
1
loaf
Granary Bread
high quality
NutsSeeds
1
tsp
Fennel Seeds
1
bunch
Tarragon
small bunch
500
g
Sea Salt
for cure
1
pinch
Black Pepper
freshly ground
1
clove
Garlic
finely chopped
OilsFats
125
ml
Olive Oil
1
l
Oil
for deep-frying
Seafood
1
side
Salmon
organic or wild, pin-boned and trimmed
5
piece
Smoked Mackerel
fillets
10
piece
Oyster
shucked
Vegetables
500
g
Beetroot
raw, peeled, and cut into 3cm cubes
500
g
Beetroot
raw, for salad
1
piece
Banana Shallot
finely chopped
1
bunch
Watercress

Method

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