This Starter is made using the SOSA Smoke Powder & Gel Crem Cold. The powder takes out the cold smoking process after the mackerel has been cured.
Ingredients
- 4 fillets of mackerel
- ½ tbsp. Mustard Cream
- 200ml double cream
- 200ml organic beetroot juice
- Red water cress
- 100% rye bread
- 120g fine salt
- 80g sugar
- ¼ bunch of dill
- 7g of smoke powder SOSA
- 14 g Gel Crem Cold
- Lemon juice
- 2g sugar
Method
To Serve:
Ingredients
- all components