John Torode's smoked mackerel paté

We’ve sent our own resident Masterchef John Torode on a culinary journey around the UK. Last week he cooked up sumptuous summer lamb in the Welsh valleys and today he’s back on his bike - heading south to East Anglia to whip up a special seafood platter.

Smoked mackerel paté

Serves: 4

Ingredients

100g soft cream cheese100g full fat crème fraiche1 whole smoked mackerel, skinned, bones removed and flakedjuice ½ lemon2 tbsp dill, finely chopped¼ tsp coarsely ground black pepper

To serve

1 lemon, cut into wedgesSour dough loafCaper berries or cornichons

Method

• Add the cream cheese and crème fraîche to a medium bowl and mix well together

• Carefully fold in the flaked mackerel, lemon juice and dill and season with a little coarsely ground black pepper

• Taste to check the seasoning as smoked fish can vary in its saltiness

• Spoon the mackerel pate into a serving bowl and serve with lemon wedges, fresh bread large caper berries or cornichons

Homemade mayonnaise

Serves: 4

Ingredients

3 free-range egg yolks1 tbsp Dijon mustard2tbsp red wine vinegar200ml rapeseed oil200ml vegetable or olive oilSalt and white pepperJuice ½ lemon

Method

• Add the egg yolks, mustard and vinegar to a medium bowl, whisk together and leave for one minute, this one minute rest will ensure that your mayonnaise will not split

• Now begin to whisk the mixture adding the oils in a slow and steady stream. Continue to whisk until all the oil has been incorporated, If the mayonnaise becomes a little too thick add a squeeze of lemon juice.

• Season with a little salt and pepper and spoon into a serving bowl

Tip: mayonnaise will keep well in a sealed jar in the fridge for up to two weeks. You can also flavour your mayonnaise adding tomato ketchup, Worcestershire sauce to give you a Marie Rose sauce or try adding some finely chopped herbs and chillies.

Oysters with shallot vinegar

Serves: 4

Ingredients

6 large fresh oysters2 banana shallots, peeled and finely diced250ml red wine vinegar

Method

• Hold the oyster rounded side down in a thick tea towel and use the towel to hold the oyster firmly in place

• Using an oyster shucking knife, place the tip of knife at the base of the hinge and twist to push the flat side of the oyster open. Run the blade along the top of the shell to make sure all of the oyster is intact.

• Place the opened oysters on a bed of crumpled tin foil, this will stop them tipping over

• Place the chopped shallots into a glass jar and cover with the red wine vinegar, give a good shake and leave to infuse for 1-2 hours

• Arrange the oysters on a large platter sitting on a bed of crushed ice with the shallot vinegar in a small serving bowl

Tip: you can add additional smoked fish to your platter like flaked smoked trout and mackerel fillets or any other smoked fish of your choice