Eggs and mackerel

Satisfy those mid-morning hunger pangs with this smoked mackerel, pickled marrow and quail egg salad (with beetroot bread) 

This salad is a brilliant marriage between rich protein from the eggs, salty smoked mackerel and the sweet and pickle flavour of the marrow. It’s a light dish that’s perfect for brunch or even a light dinner. If you feel adventurous, make some lovely beetroot bread to go with the salad. It’s worth investing in a really good quality smoked mackerel as it makes all the difference. I recommend Black Mountain Smokery in Abergavenny. 

For the salad

• 2 fillets of smoked mackerel, skinned and flaked
• 200g mixed baby leaf, peppery ones are better
• 300g new potatoes, pink fur apple are great
• 6 quail eggs
• A few radishes thinly sliced

For the dressing

• 1 banana shallot finally diced
• 200ml cider vinegar
• 1 tsp sugar
• 2 tsp Dijon mustard
• 300ml rapeseed oil
• Seasoning

For pickled marrow

• 250g marrow, 1.5 inch diced
• 500ml white wine vinegar
• 300g caster sugar
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• 1 star anise
• 3 cloves
• ½ cinnamon stick

Method 

1. To start, boil the potatoes in salted water until soft and allow to cool. 
2. Bring another pan of water to a rapid boil, have a bowl of iced water at the ready. Place the quail eggs into the boiling water for exactly 2 minutes 20 seconds; quickly plunge into the iced water. Once cooled peel carefully and slice in half.
3. For the dressing, place the diced shallots into a pan with the cider vinegar; reduce on a medium heat until reduced, cool. Place vinegary shallots into a bowl, whisk with mustard sugar and seasoning. Whilst still whisking slowly add the oil, a just seasoning and sweetness. 
4. For the marrow, place all ingredients except the marrow into a pan and bring to the boil, simmer for 10 minutes to infuse the flavours. Place in the marrow for 2 minutes take off the heat and allow to cool in the pickle mixture. Remove from liquid.
5. To assemble, quarter the potatoes, place into a large mixing bowl along with the marrow, flaked mackerel, radish & leaves, dress with vinaigrette. Place into serving bowls and pop the quail egg halves on top, finish with a grind of black pepper. Serve with warm beetroot bread.

Wholewheat Beetroot Bread

(Makes one big round loaf)

Ingredients

• 1 cup warm water
• 1.5 cups beetroot puree (puree 3-4 cooked beets with 1/2 cup milk)
• 3 cups whole wheat flour
• 2 cups strong white bread flour
• 2 tbsp sunflower oil
• 2 tsp salt
• 1 tsp sugar
• 2 tsp instant yeast

Method

1. In a small bowl, combine yeast, sugar and water. Let rest for 5 minutes
2. Combine flour and salt into a dough mixer. Add in yeast mixture, beetroot puree and  oil. Mix until just combined. OR mix in a bowl by hand!
3. Knead, by hand or in a stand mixer fixed with the dough hook, about 10 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl, cover and let rise until doubled, about 1 to 1 1/2 hours.
4. Remove risen dough from bowl and shape into a round ball. Place dough on a baking stone or parchment paper-lined baking sheet and cover loosely with a lightly greased piece of plastic wrap. Let rise until doubled, about 45 minutes to 1 hour.
5. Preheat oven to gas mark 4 before baking the bread, sprinkle the top with a little flour and make an X shape on the top with a serrated knife.
6. Place the bread in the oven and pour 1 cup hot water into a pan and place under the loaf, closing the oven door immediately. Bake 30 to 35 minutes.
7. Allow bread to cool completely on a cooling rack before slicing or serving.

Dorian Kirk is head chef of A Rule of Tum, a supper club based in Herefordshire. A Rule of Tum is about creating honest, seasonal dishes crafted from the ingredients they find right on their doorstep.