Radish Pickled Mackerel Smørrebrød

This delicious Radish Pickled Mackerel Smørrebrød with homemade Knäckebröd crackers makes for a great addition to a traditional Smörgåsbord. Originating from Sweden, a Smörgåsbord offers a range of flavours and textures of smoked fish and pickles and is great for sharing

For the Multi-seeded Knäckebröd Crackers

1. Pre-heat a Miele Oven to 180°C on the Fan Plus function. Place the linseeds, sesame seeds, sunflower seeds, pumpkin seeds and poppy seeds for the Multi-seeded Knäckebröd onto a baking sheet and place in the oven for 10 minutes or until golden brown. Remove from the oven and allow to cool.

2. Once cooled, place all the ingredients in a large bowl. Using a wooden spoon, mix together to form a thick paste.

3. Tip the paste onto parchment paper and place another piece of parchment paper on top. Using a rolling pin, roll out the paste until 0.5cm thick.

4. Using a sharp knife, score the paste into 13cm by 7cm rectangles, and then place on to a baking sheet. Place another baking sheet on top of the paste to prevent it curling up at the edges as it cooks.

5. Place into the Miele Gourmet Warming Drawer at 85°C for 12 hours to dry out.

6. Once completely dry, remove from the warming drawer and crack along the edges made earlier by the knife. Store in an airtight container until needed.

For the Radish Pickled Mackerel Smørrebrød

1. Place all ingredients for the pickled Mackerel, except the mackerel, into a saucepan, place on a Miele Induction Hob and bring to the boil.

2. Once the sugar has dissolved, pour the pickle into a clean jug and leave to cool in the fridge.

3. When the pickle is cool, place the mackerel into a sous vide bag and pour the pickle over. Ensure you do not overfill the bag as this will lead it to spill out when sealing.

4. Place the bag into the Miele Vacuum Drawer and seal on level 3 (99% of the air removed).

5. Put the bag into the fridge and leave to pickle for 24 hours.

6. For the Ramolad, place the beetroot in Perforated Steam Tray and put in the Miele Steam Oven for 10 minutes at 100°C.

7. After 10 minutes, add the apple to the steam tray and steam for a further 10 minutes.

8. While the apple and beetroot is steaming, place the lemon juice, zest, mayonnaise, garlic, Dijon mustard and horseradish cream in a small bowl and mix together.

9. Remove the beetroot and apple from the steam oven and peel the beetroot. Chop the beetroot and apples, place in a blender and blitz until smooth.

10. Incorporate the beetroot and apple blend with the mayonnaise mix, place in fridge for later use.

11. For the Battered Beetroot, put the beetroot on a perforated steam tray and place in a Miele Steam Oven for 40 minutes at 100°C.

12. Remove the beetroot and chop into 3cm x 3cm cubes.

13. Heat the oil in a deep heavy-based saucepan on a Miele Hob to 180°C.

14. Make the batter by whisking together the flour and Hattingley Valley English sparkling wine in a large bowl.

15. Roll the beetroot cubes in seasoned flour then dip into the batter and fry in the oil for 2-3 minutes or until golden. Dry on kitchen paper, season and keep warm.

16. To assemble, spread the beetroot ramonard on one of the Knäckebröd crackers. Carefully remove the mackerel from the sous vide bag and cut the fillet into a rectangle, measuring 6cm by 3 cm and place on top of the ramonard. Place the battered beetroot on top of the mackerel and garnish with a selection of micro-herbs.