Tom Kitchin's Mackerel with Leek Terrine & Beetroot Puree

Prep time: 55-60 minutes Cooking time: 26-30 minutes Serves: 4 Skill level: Competent Cook Recipe by: Seafish
This special mackerel dish with a leek terrine and beetroot puree is sure to impress!

The method

This recipe is time consuming.. but the result makes it totally worth it!

For the leeks

  1. Trim the leeks and wash them well to remove any excess dirt and sand. Tie them together in a bunch. Bring two litres of water to the boil in a large saucepan and add the sugar and salt. Add the leeks and cook until they are very soft, approx. 15-20 minutes.
  2. Once the leeks are cooked you need to work fast before they cool. Drain them as well as possible, then lay them out in a row on a piece of clingfilm to make a tight log shape. Tie at both ends and pierce the log a few times to let out any excess liquid. Leave to set in the fridge for at least 6 hours before serving.

For the beetroot puree

  1. In a food blender, blitz the beetroot for 2 minutes until completely pureed. Add the vinegar and salt to taste. Place in a very fine sieve or muslin cloth and leave to drip for 2-3 hours until left with only the puree. Keep refrigerated until ready to serve.

For the mackerel

  1. Check the mackerel fillets for pin bones, removing any you find with kitchen tweezers.
  2. Heat olive oil in a heavy-based wide pan. When hot place the mackerel fillets skin side down in the pan and cook for 2-3 minutes. Then turn the fillets and cook for a further minute.

To serve

  1. Fill the plate with beetroot puree and place the leek terrine and mackerel side by side.
  2. Place a quenelle of crème fraiche on top of each terrine.

To learn more about Tom Kitchin’s food philosophy and Edinburgh eating experiences visit