Recipes by thomasina miers

© Photographer Tara Fisher


Thomasina Miers, a previous winner of the popular television program Masterchef now owns the Wahaca restaurants in London's Covent Garden and Westfield Centre. Thomasina is now a television chef as well as writing a column for The Times. Tommi is a big fan of Latin food - and of Hass avocados.

Smoked mackerel and horseradish cream with avocado relish and brown pitta bread by Thomasina Miers

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Ingredients

4 pieces of brown pitta bread
1 clove garlic, cut in half
75ml extra virgin olive oil

6 fillets smoked mackerel (approx. 125g each)

 

For the avocado relish:
3 Hass avocados, skin and stone removed and roughly diced
½ small cucumber, seeds removed and diced
1 Granny Smith apple, peeled and diced finely
2 spring onions, finely sliced
Juice of a lemon
A small handful flat leaf parsley, roughly chopped

 

For the horseradish cream:
100g crème fraîche
2-3 heaped tsp freshly grated horseradish or good quality horseradish sauce
Squeeze of lemon juice
Dash of olive oil
A good pinch of sea salt and a good grinding of black pepper

Serves:

4 as a light lunch

Preparation Time:

30 mins

Pre-heat the oven to 180°C. In a small bowl mix all the horseradish cream ingredients together and taste for seasoning, adding more salt, pepper or lemon juice if you think it needs it.

 

Mix all the avocado relish ingredients together starting with the juice of half a lemon and only adding more if you think the relish needs sharpening up a little. Set aside. Cut the pittas open along the long edge with a sharp knife and then cut each one in half across the middle. Brush the pieces with olive oil and toast in the oven until golden brown all over, about 5 minutes, watching them like a hawk as they burn very easily! Remove from the oven and immediately rub the garlic gently over the warm toast to give it the merest hint of garlicky flavour.

 

Break up the mackerel into small chunks and mix it into the horseradish cream. If needed, season with a little more lemon juice and a good sprinkling of chopped parsley. Stuff the mackerel into the pittas and top with the avocado relish. Serve at once whilst the pittas are still crisp.

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(c) 2012 ProHass and Chilean Hass Avocados Association