This is my tribute to Keri Moss, one of the This winners of Mastercher the Professionals 2012. The recipe uses quail eggs but I forgot to buy some , anyway this dish still tastes fantastic full of subtle flavors , this is a real must to try.
Ingredients:
For the marinated cucumber
1 tsp runny honey
20g/1oz rapeseed oil
1 tsp Dijon mustard
2g salt
½ cucumber, peeled, seeds removed, cut into batons
For the horseradish cream
100g/3½oz fresh horseradish, finely grated
70ml/2½fl oz soured cream
salt and freshly ground black pepper
For the green apple vinaigrette
2 Granny Smith apples, freshly juiced
20ml/1fl oz lime juice
20g/1oz runny honey
10g/½oz Dijon mustard
100ml/3½fl oz pomace oil
For the mackerel tartare
1 banana shallot, finely chopped
15ml/½fl oz pomace oil
1 Granny Smith apple, core removed, finely chopped
½ bunch dill
100g/3½oz smoked mackerel, skin removed, cut into 0.5cm/¼in dice
1 very fresh whole mackerel, gutted, filleted, pin boned and skin removed, diced
For the prosciutto crisp
light olive oil or pomace oil
4 slices prosciutto
To serve
mixed baby salad leaves
Preparation method
1.For the marinated cucumber, mix together the honey, rapeseed oil, Dijon mustard, and salt.
2.Place the cucumber in a vacuum pack bag and pack very tightly. Then place in the fridge for a minimum of two hours.
3.Remove the cucumber from the bag and cut it into a 1cm/½in dice. Add it to the honey dressing and set aside until ready to serve.
4.For the horseradish cream, add the grated horseradish and the soured cream to a food processor and blend to a purée. Pass through a fine sieve, season with salt and pepper and set aside in the fridge until needed.
5.For the green apple vinaigrette, mix the apple and lime juice, honey, Dijon mustard and pomace oil and whisk to combine. Season with salt and pepper, to taste. Then set aside until needed.
6.For the mackerel tartare, gently fry the shallot in the pomace oil until softened, without colouring.
7.Remove from the heat and mix in a bowl with the green apple and dill. Set aside in the fridge to cool.
8.Mix the smoked and fresh mackerel with the cooled apple and shallot, season to taste with about 30ml/1½fl oz of the green apple vinaigrette and some salt and pepper. Set aside in the fridge until needed.
10.For the prosciutto crisp, line a baking tray with parchment paper and brush with a little pomace oil.
11.Then place the prosciutto on the paper and finish with another sheet of parchment paper.
12.Place another baking tray on top and cook in the oven for 15-18 minutes or until crisp. Then remove from the tray and cool on a wire rack.
13.Preheat a deep fat fryer to 180C/350F.
14.For the crisp poached quails’ eggs, poach the quails’ eggs for 90 seconds. Remove from the water with a slotted spoon and set aside to drain on kitchen paper.
15.Place the flour and beaten egg into separate bowls. Stir together the parmesan and panko breadcrumbs in a third bowl. Dip the poached eggs into flour, egg, then breadcrumbs.
16.Deep-fry the breaded eggs for 2-3 minutes, or until golden and crisp. Remove with a slotted spoon and set aside to drain on kitchen paper. Season with salt and pepper.
17.To serve, dress each serving plate with a swipe of the horseradish cream. Add two quenelles of the mackerel tartare and a quails’ egg. Remove the cucumber from the marinade and spoon around the plate. Then add the prosciutto crisp.
18.Dress the frisée in a little of the apple dressing. Garnish the plate with the frisée and mustard frills. Pour the remaining dressing in a jug and serve on the side.
If you’re still not sure or a little nervous, I can make this dish for you.
Pomace oil is made from olives , I used olive oil as an alternative
For more info , mail or call : simon-bingham@simons-sauces.com
0642291707
Many thanks to Keri Moss masterchef professional winner 2012 for this most fantastic dish.
simons-sauces 
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