Mackerel Ceviche Horseradish Cream

Name: Mackerel Ceviche Horseradish Cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¾ cups (400 ml)
Cuisine: French Classic
Ingredients: 1 cup (250 ml) Double Cream; about 6 Tbsp (95 ml) Horseradish; 3 Tbsp (45 ml) Lemon Juice; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

CONDIMENT · MACKEREL & CURED FISH

In the published recipe, this is the condiment for mackerel ceviche with horseradish cream and cucumber.

Thompson's horseradish cream for mackerel ceviche.

On the jar

MACKEREL

Method: fold
Yield: about 1¾ cups
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Double Cream 250 mlHorseradish 95 mlLemon Juice 45 ml

Ingredients

Double Cream1 cup (250 ml)
Horseradishabout 6 Tbsp (95 ml)
Lemon Juice3 Tbsp (45 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (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

Mackerel Ceviche Horseradish Cream 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 · 7 stars · 1 national award

Hazelnut and Lemon Thyme Dressing★ STARRED KITCHENOn the jar: HAZELNUT AND
Dill Creme Fraiche★ STARRED KITCHENOn the jar: DILL CRME
Horseradish Cream★ STARRED KITCHENOn the jar: HORSERADISH
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

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

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar