Purple colour in food is a fickly thing, almost all of them change colour to red on the addition of acidity. For my dish above, I wanted to create a purple flower using red cabbage juice and white radish. I also wanted to pickle them and without exception, the ones I pickled had turned red. So here you have, 2 versions of it. Personally I prefer the pure purple one as I like things simple. Which one do you like?
Smoked mackerel dip was creamy and thick flavoured with sour cream, lemon zest and lemon myrtle (sorry, yes, it's one of my favourite herb lately) and bound by potato. It's delicious as a dip on crispy thinly sliced bread or on crackers.
Difficulty: Medium
Time: 1.5 hrs
Serves: 2-4
Ingredients
Smoked Mackerel
- 100g smoked mackerel
- 1 medium sized dutch cream potato
- 4 tbsp sour cream
- 1 tbsp lemon juice
- 2 tsp fresh dill chopped
- 1 tsp lemon zest
- 1/3 tsp lemon myrtle
- salt
- pepper
Purple Radish Flowers
- 1 small white radish peeled and thinly sliced with mandolin
- 1 cup red cabbage
- 1/2 cup chicken stock
- salt
Red Radish Flowers
- 1 small white radish peeled and thinly sliced with mandolin
- 1 cup red cabbage
- 1/2 cup verjus
- salt
Garnish
- alyssum flowers
Method
1. To make the purple radish, blend the cabbage with chicken stock and salt to taste, blend it until smooth, pass it through a filter bag to get a purple stock. Add it to the radish and let it marinade.
2. To make the red radish, blend the cabbage with verjus and salt to taste, blend it until smooth, pass it through a filter bag to get a red stock. Add it to the radish and let it marinade.
3. Boil the potato in water until fully softened for about 30 minute. Pass it through a potato ricer once cooked.
4. In a bowl, roughly tear up the smoked mackerel, add dill, lemon myrtle, lemon zest and juice, creme fraiche, mashed potato, salt and pepper. Mix it well into a smooth mixture. Line up hemisphere mould with cling wrap, spoon the mixture into the mould, and let it set in the fridge for at least 30 minutes.
5. Take the mixture out of the fridge and place it in the middle of the plate. Remove the mould and the clip wrap. To decorate with the radish, use a round cutter to cut the radish into a consistent size. Use a knife to make a cut from the centre to the edge and fold it into a cone. Arrange it on the pate mixture until complete. Serve with crackers and enjoy!
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