Smoked Mackrel Doughnut by Ross Sloan

Jude Kerama’s Kota in Porthleven, Cornwall has a new Head Chef! Ross Sloan brings us this innovative Smoked Mackrel Doughnut and we can’t wait to try making it ourselves. If you have never had a savoury doughnut before, then this is definitely one to test out!

Ingredients

Horseradish Sauce

• 1 x stick of fresh horseradish, peeled and grated
• 3 x tbsp of mayonnaise or crème fraiche
• 30mls of vinegar
• 1 x tsp of sugar

Smoked Mackrel Doughnuts

• 250g Duchy potatoes
• 500g smoked mackerel made into a paste
• 240ml full fat milk
• 130g unsalted butter
• 4 eggs
• 200g plain flour

Equipment

• Deep fat fryer
• Potato mouli or ricer
• Piping bags
• Blender
• Squeeze bottle
• Mixer

Cooking Method (Horseradish)

1.  Mix the horseradish, vinegar and sugar together and leave to stand for 5 minutes.
2. Transfer this to the blender along with the rest of the ingredients and blend until completely smooth.
3. Transfer this to a squeezy bottle.

Cooking Method (Smoked Mackrel Doughnuts)

1. Boil potatoes. When cooked and dry, puree with a mouli or potato ricer, then add the mackerel paste.
2. Combine the milk and butter in a saucepan and bring to the boil.
3. Add the flour and stir continually until the mix is cooked; it will come away from the sides of the pan at this point.
4. Next, transfer the batter to a mixer and then beat it on a low setting, slowly adding the eggs one at a time. Add the mackerel mixture and seasoning, and then mix well.
5. Transfer to a piping bag.
6. To make the doughnuts, draw a circle of approximately 2 inches in diameter onto parchment paper and pipe mixture onto this.
7. Make circles in the middle to create mini, round doughnuts and then, using the deep fat fryer, at 165/170°c, fry until golden and crisp.
8. Once cooked, place the horseradish sauce in the middle of each doughnut and top with a generous amount of caviar or herring roe.