{"id":15577,"date":"2016-07-15T10:00:00","date_gmt":"2016-07-15T09:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=15577"},"modified":"2021-11-17T19:04:51","modified_gmt":"2021-11-17T19:04:51","slug":"mackerel-on-toast-with-salted-cucumber-and-horseradish","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/mackerel-on-toast-with-salted-cucumber-and-horseradish\/","title":{"rendered":"Mackerel on Toast with Salted Cucumber and Horseradish"},"content":{"rendered":"<p>From BBC Food<\/p>\n<p>&nbsp;<\/p>\n<p>A potent combination of fresh mackerel, pungent horseradish and refreshing cucumber that\u2019s a smashing start to any meal.<\/p>\n<p>&nbsp;<\/p>\n<h4>Ingredients<\/h4>\n<p>\u00bd cucumber, peeled, thinly sliced on a mandoline<br \/>\nsalt<br \/>\n4 tbsp grated fresh horseradish<img decoding=\"async\" class=\"alignright\" src=\"https:\/\/www.mostlyfood.co.uk\/Recipes\/mackerelontoastwiths_90005_16x9.jpg\" \/><br \/>\n2 heaped tablespoon cr\u00e8me fra\u00eeche<br \/>\n2 tsp English mustard powder<br \/>\n4 fresh mackerel fillets<br \/>\nsalt and freshly ground black pepper<br \/>\nknob of butter<\/p>\n<p>&nbsp;<\/p>\n<h4>To serve<\/h4>\n<p>4 slices soda bread, toasted, buttered<br \/>\n1 small red onion, thinly sliced<br \/>\n\u00bd small lemon<\/p>\n<p>&nbsp;<\/p>\n<h4>Method<\/h4>\n<p>For the salted cucumber and horseradish, place the cucumber slices into a colander and sprinkle with plenty of salt. Mix well and leave the contents to drain over the sink for half an hour.<\/p>\n<p>Rinse the salt off the cucumber with cold water, then leave to drain. Gently wring out any excess moisture from the cucumber with your hands, then set aside.<\/p>\n<p>In a clean bowl, mix the horseradish with the cr\u00e8me fra\u00eeche and mustard powder, making sure the mustard powder is well combined with no lumps. Set aside.<\/p>\n<p>Season the mackerel fillets on their skin side with salt and freshly ground black pepper.<\/p>\n<p>Heat the butter in a frying pan until it is foaming, then add the fillets skin-side down. Place a heat-proof plate onto the cooking fillets, as this will make sure they stay flat and cook evenly. Cook for 4-5 minutes, or until nearly cooked through, then turn the fillets and cook for 30 seconds, or until just cooked through.<\/p>\n<p>To serve, place a small handful of the cucumber onto the toast. Place the cooked mackerel fillets onto the cucumber. Place a dollop of the horseradish sauce on top and garnish with a little of the sliced red onion and a squeeze of lemon.<\/p>\n<p>&nbsp;<\/p>\n<p>By Valentine Warner<br \/>\nFrom What to Eat Now<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From BBC Food &nbsp; A potent combination of fresh mackerel, pungent horseradish and refreshing cucumber that\u2019s a smashing start to any meal. &nbsp; Ingredients \u00bd cucumber, peeled, thinly sliced on [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":23429,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[56,2173,2461,211,321],"class_list":["post-15577","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-fish","tag-mackerel","tag-recipes","tag-seafood","tag-toast"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15577","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=15577"}],"version-history":[{"count":1,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15577\/revisions"}],"predecessor-version":[{"id":15578,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15577\/revisions\/15578"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23429"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=15577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=15577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=15577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}