Whipped Roe, Cured Mackerel, and Focaccia Starter by Fallow

Ingredients

• 1 whole Mackerel, trimmed
• 1 portion Focaccia, wild farm, for serving
• 1 head Garlic, confit
• 1 set Cod's roe
• to taste Salt
• 1 pinch Cayenne pepper
• to emulsify Water
• 1/2 cup Neutral oil, for blending
• 1 whole Lemon, juiced
• 1/2 cup Salt, for curing
• 1/2 cup Sugar, for curing
• 2 tbsp Demerara sugar, for torching
• 2 slices Pickled lemon, thinly sliced
• 1 sprig Fresh dill, for garnish
• 1 small piece Fresh horseradish, grated, for garnish

Instructions

1. For the whipped cod's roe, combine confit garlic, cod's roe, salt, cayenne pepper, and a small amount of water in a high-speed blender. Blend until smooth.
2. While the blender is running, slowly trickle in the neutral oil, continuing to blend until the mixture gradually emulsifies into a smooth, thick consistency.
3. Season the whipped roe mixture with fresh lemon juice and continue blending for another minute until it is smooth, glossy, and well combined. Set aside.
4. For the cured mackerel, trim the mackerel fillet to your desired size, removing any pin bones or unwanted edges. Ensure the fish is clean and dry.
5. Thoroughly coat the trimmed mackerel fillet on all sides with a curing mixture of salt and sugar, ensuring an even layer. Place in an airtight container and cure in the refrigerator for at least 24 hours.
6. To serve the cured mackerel, remove it from the curing mix and pat dry. Sprinkle the skin side evenly with demerara sugar. Use a blowtorch to caramelize the sugar until it bubbles and turns a rich golden-brown color, creating a crisp crust.
7. Slice the blowtorched cured mackerel into thin, elegant pieces, appropriate for serving as a starter.
8. To plate, carefully pipe or spoon a generous portion of the whipped cod's roe onto your serving plate, creating an attractive base.
9. Arrange a few slices of the cured mackerel on top of the whipped roe. Place a couple of thin slices of pickled lemon beside the mackerel.
10. Garnish the dish with fresh dill sprigs and a sprinkle of freshly grated horseradish for an aromatic finish.
11. Serve immediately with warm, toasted wild farm focaccia on the side, allowing guests to scoop and enjoy.