Packed full of rich flavours to feel festively full, this clever take on the classic nut roast is a firm favourite for the Christmas table or a Boxing Day feel-good feast.
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Prep time: 20 minutes
Cooking time: 25 minutes
Serves 4
Ingredients
250g chestnut mushrooms
3 to 4 shallots
3 garlic cloves
handful of curly parsley
160 to 200g ready to eat smoked mackerel
2 large potatoes (150g)
70g walnuts
50g almonds
50g wasabi nuts
½ lemon
1 tablespoon breadcrumb
50ml sunflower oil
50g pumpkin seeds
2 teaspoons Cornish fiery peppered sea salt
1 teaspoon of Cornish sea salt with lemon and thyme
For decoration: cranberry sauce, 20g chopped walnuts, 20g fresh cranberries
Method
Chop the shallots and sauté until slightly brown
Add washed and sliced chestnut mushrooms, stirring occasionally until cooked
Chop the parsley and mix with shallots and mushrooms, remove the pan from heat and let cool
Chop up walnuts, almonds, and wasabi nuts into very fine and large pieces (use a food processor for easiest and best results), leave 20g of walnuts aside for decoration
Boil two large potatoes and mash with a fork making uneven potato lumps, let cool
Peel the skin off the mackerel, cut along the middle fat line and remove any small bones. Cut mackerel into irregular ½ to 1-inch pieces
Blend in a bowl: smoked mackerel, shallots, mushrooms, walnuts, almonds, wasabi nuts and mashed potatoes, squeeze the lemon juice into the mixture while blending
Add Cornish fiery pepper sea salt and the lemon and thyme sea salts, blend
Line 2lb/900g bread baking tin with oil, mix the breadcrumb and sunflower seeds and coat the inside of the tin so all sides and bottom are covered, ensure seeds sit at the bottom of the tin evenly
Place the mixture into the tin, press lightly for even distribution
Bake at 220’C for 20 to 25 minutes, let stand for 10 minutes before slicing into 5cm wide slices
Decorate with cranberry sauce, walnuts and chopped cranberries
About Cornish Sea Salt
From humble beginnings on the south Cornish coast, our sea salt has now become international, selling in over 33 different countries. Our signature blue pots sit just as happily in Michelin-starred establishments as they do on the tables of home cooks who have an appreciation not only for taste and quality of artisan sea salt but the exciting versatility and creativity it can bring to cooking. In 2019, we started working with James Strawbridge as our Executive Development Chef, Salt Sommelier and fellow ‘Salt Geek’.