Blow-torched mackerel with blini, warm pickled beetroot and chive crème fraîche

Shopping list

• Fruit and vegetables

  • 2 large cooked beetroot, peeled and diced
  • 1 bunch chives, finely chopped
  • 4 shallots, finely chopped

• Tins, packets and jars

  • 250g/9oz redcurrant jelly
  • 75g/2¾oz Dijon mustard
  • 1 tin Avruga caviar

• Cooking ingredients

  • 10g/¼oz yeast
  • 10g/¼oz sugar
  • 150g/5½oz flour
  • 75g/2¾oz buckwheat flour
  • vegetable oil, for frying
  • 250ml/9floz red wine vinegar
  • 4 cloves
  • rapeseed oil, for drizzling

• Dairy, eggs and chilled

  • 300ml/10fl oz warm milk
  • 1 free-range egg, separated, plus 2 extra egg whites
  • 200g/7oz crème fraîche

• Meat, fish and poultry

  • 4 mackerel, filleted and pin boned

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