Cedarquay Mackerel Ceviche Horseradish

Name: Cedarquay Mackerel Ceviche Horseradish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¾ cups (400 ml)
Cuisine: American
Ingredients: 250ml double cream Double Cream; 100g grated fresh horseradish Horseradish; 1 lemon juiced (45 ml) Lemon Juice; salt (2 g) Salt; pepper (0.5 g) Pepper

Independent adaptation of a publicly published Robert Thompson recipe. Not affiliated with, sponsored by, or endorsed by Robert Thompson.

From a starred kitchen.

Ratio

Double Cream 250 mlHorseradish 95 mlLemon Juice 45 ml

Ingredients

Double Cream — 250ml double cream
Horseradish — 100g grated fresh horseradish
Lemon Juice — 1 lemon juiced (45 ml)
Salt — salt (2 g)
Pepper — pepper (0.5 g)

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Cedarquay Mackerel Ceviche Horseradish wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 5 stars · 2 national awards

Pearlfield Hazelnut And Lemon★ STARRED KITCHEN
Thorndepot Horseradish Cream★ STARRED KITCHEN
Olivepass Salsa BlancaNATIONAL AWARD WINNER
Midtown Buttermilk★★★ KITCHEN

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Provenance

Robert Thompson works in Modern British at Winteringham Fields / The Hambrough; credentials include Michelin 1* (Winteringham Fields / The Hambrough).

Originally published as Mackerel Ceviche Horseradish Cream.

Adapted from a Robert Thompson recipe (Robert Thompson / Great British Chefs (mackerel ceviche horseradish cream cucumber)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Robert Thompson / Great British Chefs (mackerel ceviche horseradish cream cucumber) (published as “Mackerel Ceviche Horseradish Cream”). Full citation lives in Provenance.

Companion jar