Hay smoked Mackerel, Lemon salad & Gentlemans relish.

Ashley Palmer-Watts

Ashley Palmer-Watts

8th September 2011
Ashley Palmer-Watts

Hay smoked Mackerel, Lemon salad & Gentlemans relish.

Hay smoked Mackerel, Lemon salad & Gentlemans relish. from Ashley Palmer Watts featured chef


  • For the mayonnaise
  • 35g egg
  • 20g Dijon mustard
  • 180g arachide oil
  • 10g Chardonnay vinegar
  • 2g salt
  • 40g lemon juice
  • For the garlic & anchovy sauce
  • 75g garlic cloves, peeled and de-germed
  • 4 x 300g semi-skimmed milk for blanching the garlic
  • 200g semi-skimmed milk
  • 8g Panko breadcrumbs
  • 50g anchovy fillets
  • 40g olive oil
  • 15g lemon juice
  • mayonnaise (from above)
  • Pickled lemons
  • 50g Sugar
  • 100g chardonnay vinegar
  • 150g water
  • 2 Amalfi lemons
  • To cure the mackerel
  • 25g sugar
  • 75g salt
  • 20g bergamot zest
  • 10g lime zest
  • 10g coriander seeds
  • 2g black peppercorns
  • 2 fresh mackerel


For the mayonnaise
1.Combine the egg and mustard together in a bowl.
2.Gradually incorporate the oil, whisking continually to emulsify.
3.Add the vinegar, salt and lemon juice and mix well. Refrigerate until required.
Pickled lemons
1. In a pan over a gentle heat, mix the water, vinegar and sugar together. When the sugar has dissolved, remove from the heat and allow to cool.
2. Thinly slice the lemons, discarding the seeds and place into the pickling liquid. 3. Place in the fridge for 48 hours before using.
Meadow sweet hay
1.Place the sugar, salt, bergamot and lime zest, coriander seeds and peppercorns in a food processor and blitz until finely ground.
2.Gut and fillet the mackerel. Run the tip of a sharp filleting knife down either side of the pin bones and bloodline in the centre of each fillet and gently remove this area by pulling it away with a pair of fish tweezers.
3.Spread the bergamot cure on to a tray and place the fish fillets on it, flesh-side down. Cover with clingfilm and refrigerate for 2 hours.
4.Rinse the fillets under cold running water to remove the cure then pat dry with kitchen paper.
5.Place a layer of meadow sweet hay in a fish BBQ clamp and lay the fillets of mackerel on top.
6.Cover the fillets with more hay and close the clamp.
7.I would recommend the next step to be done outside!
8.Using a blowtorch or simply placing over a lit BBQ ignite the hay, then place on a try and allow the flames to die out.
9.Carefully remove the fillets and trim.
10.Set aside the mackerel fillets in the fridge until served.
To serve
Pickled lemon slices
6 grelot onions, peeled, blanched and cut in half
16 bull’s blood leaves
Radicchio leaves
8 endive leaves, cut in half
25g olive oil
25g bergamot juice
1.When ready to serve, cut each fillet into four pieces.
2.Spread a tablespoon of garlic and anchovy sauce on each plate and place the mackerel pieces on top.
3.Garnish with the onions, Radicchio, bull’s blood leaves, pickled lemon slices and endive.
4.Whisk together the olive oil and bergamot juice and drizzle a little around the dish before serving.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.