Gerookte makreel toast met gefermenteerde rode biet
It’s been weeks since I shared the recipe for the smoked mackerel fillets with you. That original one actually includes this second post for the smoked mackerel toast with fermented beetroot. A refreshing summer lunch dish, although the sun seems to have decided to go on a break on the first day of my holidays. Nevertheless, I enjoy still enjoy delicious dishes like this one. Little tip. If you want to smoke some mackerel, don’t hesitate to prepare some extra portions. You can easily keep them in the fridge for a while, so you have a nice supply to take with you to work for example. This toast doesn’t require a lot of work on the day itself, so it lends itself very well as a lunch. Or for those who have more luck on a picnic trip.
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When the corona lockdown was at its peak, there was almost nothing to do over here in Belgium. fortunately we could count on some nice summer days. I didn’t feel like spending a lot of time making hot food during the day, on the other hand the regular sandwiches for the afternoon weren’t spent on me either. So I went looking for some nice alternatives. In the supermarket the smoked fillet of mackerel beckoned me and I was tempted to get started. With some fermented beets to add some fresh flavours, an idea soon formed in my head. Unfortunately the fillet from the supermarket in question turned out not to be very special so I decided to make a smoked mackerel toast from scratch. Of course with fresh smoked mackerel fillet (the recipe can be found here).
It struck me how easy it is to smoke a mackerel fillet and end up with a delicious result to store in the fridg. This makes it a very nice activity to put some stock around. The smoked mackerel toast with pickled beetroot has been made here several times already to find some smoky refreshment on a hot day. The refreshment comes in the form of yoghurt, the funky tasting cured beetroot with a dressing based on balsamic vinegar, mint and fennel leaves. Although you’ll need some time to prepare the ingredients in advance, it’s nice that once you’ve taken these steps you’ll have a stock of delicacies with which you can conjure up this smoked mackerel toast in just a few minutes.
Just get those brine pots and picnic baskets from the garden shed. These atmospheric attributes could gather dust long enough. Time to call them to order and put them to work. For those of you on holidays a bit later in the season (the majority I suppose), just start fermenting the beets so you can enjoy a delicious picnic against your ready to enjoy some time off. Have fun! While you’re reading this I’m probably lying in the sun with a refreshing local beer and summer music. #Enjoylife
- 500 gr. peeled beetroot alternative: imposed beetroots although less full-bodied
- 500 ml water
- 20 grams of salt iodine-free (2 % of the total weight of the water and beet)
- 2 bay leaves
- 10 peppercorns
- 2 pieces of star anise
- 1 tbsp balsamic vinegar
- 1 tbsp cider vinegar
- 1/2 tbsp honey
- 1 tsp mustard
- 8 toasts
- 4 smoked mackerel fillets
- 8 tbsp yogurt
- fennel leaves to taste
- mint to taste
Brine and smoke the mackerel fillet according to the instructions in this post.
Peel the red beets and remove the hard pieces. Take a digital kitchen scale and weigh the weckpot and write down this weight. Cut the red beets into slices of equal thickness and add to a large weckpot.
Cut the red beets into slices of equal thickness and add to the weck pot. Add water until the beets are underneath. Measure the total amount and substract the the weight off the weckpot.
Pour the water back into another bowl and add 2% salt of the just measured total weight (without the weckpot). Dissolve the salt in the water and pour it back to the red beets. (The products have already been weighed in the list of ingredients)
Add the seasonings and cover the beetroot with a weight (e.g. frozen ziplock bag filled with water) so that the beetroot remains under the moisture.
Cover the jar with a lid (preferably with water lock) and place 2 to 3 weeks in a dark place at room temperature. If your pot does not have a water trap, release some accumulated air from the fermentation every day, so that the pressure does not become too high (and prevent your beets from causing a tingling mouthfeel).
Once ready, the fermented beets can be kept in the fridge for up to 6 months.
Mix the yogurt with the finely chopped mint.
Grill a piece of bread and brush it with the mint yoghurt.
Cut the beetroot into fine strips and divide to taste over the toast.
Mix the ingredients for the dressing and sprinkle lightly over the beetroot.
Add a few pieces of smoked mackerel fillet on top of the toast and finish off with the leaves of fennel (or citrus cress, finely chopped lemon verbena, …).