Smoked Mackrel Doughnut by Ross SloanComments Off on 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!
- 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
- Deep fat fryer
- Potato mouli or ricer
- Piping bags
- Squeeze bottle
Cooking Method (Horseradish)
- Mix the horseradish, vinegar and sugar together and leave to stand for 5 minutes.
- Transfer this to the blender along with the rest of the ingredients and blend until completely smooth.
- Transfer this to a squeezy bottle.
Cooking Method (Smoked Mackrel Doughnuts)
- Boil potatoes. When cooked and dry, puree with a mouli or potato ricer, then add the mackerel paste.
- Combine the milk and butter in a saucepan and bring to the boil.
- Add the flour and stir continually until the mix is cooked; it will come away from the sides of the pan at this point.
- 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.
- Transfer to a piping bag.
- To make the doughnuts, draw a circle of approximately 2 inches in diameter onto parchment paper and pipe mixture onto this.
- 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.
- Once cooked, place the horseradish sauce in the middle of each doughnut and top with a generous amount of caviar or herring roe.