Recipe Robert Black, Lounge Bar & Grill

Every fortnight, the region's top chefs share their culinary secrets with a recipe for you to try at home – this fortnight smoked mackerel pate, warm salad of smoked mackerel, new potatoes and watercress

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Robert Black has recently been installed as head chef at Merrion Street’s Lounge, Bar & Grill. He joined the Leeds restaurant some five months ago, and has been serving food across the venue’s two floors – their more laid back bar and their fancier supper room. His food has also been used to pair the wines and beers on offer at the venue’s regular tasting events.

 

INGREDIENTS
Serves 4

For the pate
500g smoked mackerel, skinned and boned
Juice and zest of 1/2 lemon
Juice and zest of 1/2 lime
250g crème fraiche
1 tbsp horseradish

For the salad
12 new potatoes, cooked and sliced
Knob of butter
200g flaked smoked mackerel
1 bunch of watercress
Olive oil
1 tbsp chopped chives

For the crostini
2 thin slices of French stick or ciabatta
Olive oil

METHOD

For the pate
Place all ingredients together in a mixer and puree until smooth, leave to chill in the fridge for two to three hours.

For the salad
Sautee potatoes in butter until golden and remove from heat, add the mackerel and watercress. Dress with olive oil and chives.

To serve
Dip a dessert spoon in hot water and spoon out a scoop of pate on each side of the plate. Place the crostini next to scoops of pate. Carefully then place the mackerel salad in the centre of the plate and drizzle olive oil around side of plate.

Posted on Wednesday 1st September 2010

Lounge Bar & Grill

St John's House, Merrion Street, Leeds, LS2 8JE

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