|Serves 3 with a side dish |
This is a much tastier and healthier alternative to the liver
patty Danes eat a lot of. It contains less fat all in all, but plenty
of omega-3 PUFAs. Being made with children in mind, the pie is rather
mild. Try adding extra chili, coriander, or Sichuan pepper if the pie
is served for adults only.
- 400 gr fresh fillets of mackerel without skin
- 1/2 hokkaido (approx. 700 gr), seeded and grated finely
- 1/2 dl extra virgin olive oil
- 2 cloves of garlic, minced finely
- 2 tbs ginger, grated finely
- 3 tsp unfiltered cider vinegar
- 2 tsp tamari
- 1 tbs coriander seeds, roasted and ground finely
- 1 tbs fennel seeds, roasted and ground finely
- 3 star anise, roasted and ground finely
- 1 stick of cinnamon, roasted and ground finely
- 3 large handfuls of flatleaf parsley, chopped finely
- sea salt
- freshly ground black pepper
1) Combine all the ingredients in a food processor and pulse
until the forcemeat (there must be better word than this in English)
is even. It can be a bit grainy, but there must be no solid pieces of
2) Place the forcemeat in a flat ovenproof dish (approx. 20*15
cm), smooth the surface, and grill the pie in the oven for 10-12
minutes. Turn down the heat to 300° C and bake the pie for
another 15 minutes.
3) Leave the pie to cool for 5 minutes at room temperature
before slicing and serving.
Note: Measurements are provided in both U.S. and European/metric units.
This recipe particularly addresses the special diet considerations for:
Dairy-free; Gluten-free; Low Glycemic Index; Anti-cancer; Cardiovascular
Disease; Diabetes; Inflammatory Bowel Diseases