CHAMOMILE TEA-SMOKED MACKEREL PATÉ

A simple fishboard classic. Tea-smoking is a light and delicate way to impart smokiness to fish.

SERVES 6

150g long-grain rice 150g demerara sugar Handful dry chamomile flowers (or 6 chamomile tea bags) Light rapeseed oil, for greasing

6 large fresh mackerel fillets

2-3tbsp crème fraîche Splash of mirin 1-2tbsp lemon juice

Good pinch each chopped fresh flat-leaf parsley, chervil and tarragon

Sea salt and freshly ground black pepper TO SERVE

Pickled cucumbers, sliced

Slices of toast

Steamed greens Pickles 1 Line a large baking tin with foil. Spread the rice, sugar and chamomile tea leaves across the bottom. Place the tin over a low heat, moving it around occasionally, letting the sugar caramelise. Meanwhile, place the fish skin-side down on an oiled cooling rack. Once the rice mixture starts to smoke, put the cooling rack on top of it – ensuring the fish doesn’t touch the rice – turn the heat up slightly and cover tightly with foil.

2 Once the smoke has built up, turn the heat down and leave for 6-8 mins, moving the tin over the flame occasionally to ensure even cooking. Once the fish has started to brown, turn the heat off. The flesh should flake easily and be opaque in the centre. Leave for 10 mins.

3 Flake the fish into a bowl, discarding the skin and any brown parts. Add 2tbsp crème fraîche, the mirin, 1tbsp lemon juice and the herbs. Season and mix together. Taste, adding a little more crème fraîche, mirin and lemon juice as needed. Cover and chill until required. It will last in the fridge for up to 2 days.

4 Serve the paté with sliced pickled cucumbers, toast, steamed greens and pickles on the side.