Lotus root chips with mackerel pâté
1 fresh lotus root
2 plain smoked mackerel fillets
2 fresh mackerel fillets (jack mackerel can be used)
150g soft cheese
Juice of half a lemon
Sunflower or peanut oil
Handful of flour
Heat a non-stick pan and cook the fresh mackerel fillets for around 3 mins on each side and leave to cool.
Remove the skin from the cooled mackerel fillets and, in a large bowl, break up along with the smoked mackerel fillets.
Add the soft cheese.
Mash into a paste with a fork. Add the lemon juice and pepper.
Combine, cover with plastic wrap and chill for at least 1 hour.
Peel the lotus root and slice into 2 mm thick disks using a mandoline.
Blanch for 3 mins in salted boiling water.
Dry off with kitchen roll and leave to cool.
Dust the lotus root disks with flour. Heat the oil in a deep fat fryer or frying pan and fry the disks until golden.
Transfer onto kitchen roll.
Top half of the chips with a heaped teaspoon of the mackerel pâté. Press a second chip on top of each to form a sandwich. Complete each lotus “eye” with a “pupil” of caviar. Serve as an appetizer.