Instructions
Follow the steps and taste along the way.
Cook the buckwheat
Rinse the buckwheat in a sieve. Bring 300 ml of water and 1.5 g of salt to a boil in a saucepan, add the buckwheat, cover and cook over low heat for 12 minutes. Remove from the heat and leave covered for another 3 minutes.
Prepare the beetroot mixture
While the buckwheat cooks, cut the beetroot and apple into approximately 1 cm cubes and finely chop the onion. Mix them with the wine vinegar, 0.5 g of salt and half of the chopped dill. Leave to stand for a little while.
Mix the horseradish cream
In a small bowl, mix the sour cream, grated horseradish and lemon juice. Finely chop the remaining dill and stir it into the cream.
Pan-fry the mackerel
Pat the fillets dry with a paper towel and season with the remaining 1 g of salt and the black pepper. Heat the oil in a frying pan. Place the mackerel skin-side down and cook over medium-high heat for 3–4 minutes, until the skin is golden and crispy. Turn and cook for another 1–2 minutes, until the flesh is opaque and flakes easily.
Serve
Divide the buckwheat between two plates and top with the beetroot mixture. Add the mackerel, skin-side up, and serve with the horseradish cream. Serve immediately so the skin stays crispy.
