Guest Recipe from The Waters Edge Guest Recipe from The Waters Edge Guest Recipe from The Waters Edge Guest Recipe from The Waters Edge

Guest Recipe from The Waters Edge

25 September 2018

Recipe: Falmouth bay mackerel, cold cure, hot torched; pickled radish, beets, shallots, horseradish
cream (serves 4)



4 boned, filleted mackerel fillets / halved
75g sea salt
75g caster sugar
1 tbsp toasted ground fennel seeds
1 tbsp toasted ground coriander seeds
Lemon peel
50g fresh dill


  • Leave fish to brine for 15-30 minutes until mackerel is firm (you can leave this overnight as it will lightly pickle the fish, which some people prefer this way)

  • Dry on a cloth

  • To finish, use a blowtorch to chargrill the skin before serving

Horseradish cream


½ cup sour cream
½ cup double cream
½ tbsp fresh horseradish
Pinch salt
Pinch pepper


  • Whisk all ingredients together until firm


Pickling liqueur


350ml apple cider vinegar
150ml water
120g caster sugar
2 star anise
1 tsp pink peppercorns
1 tsp coriander seeds
1 tsp fennel seeds
¼ tsp salt
1 radish, finely sliced
2 beetroots, small quarters or sections
2 shallots, fine sliced
Summer leaf, washed/spun


  • Put all the ingredients into a pan

  • Bring to the boil and make sure all sugar is dissolved

  • Cut the vegetables to preference

  • Pour the liqueur over the raw vegetables

  • Leave to cool *You can also put these into jars and they will keep for two to three months.


How to assemble the dish

Mix some summer salad leaf with the shallots and place in line across the middle of the plate. Place the fish fillets neatly across the leaf, place the radish and beets alongside the fish and salad. Dress the salad and enjoy.

This recipe was brought to you by The Waters Edge Restaurant - The Greenbank Hotel, Falmouth

Make a reservation;  +44 (0) 1326 312440