Skip to main content

Blow-torched Mackerel with Blini, Warm Pickled Beetroot and Chive Crème Fraîche

Cooking the mackerel with a blow-torch gives a lovely charred flavour without overcooking the flesh.

By bbcfood · From Open Recipes · 18 ingredients
Jump to recipe ↓

Why it works: Sugar and chive work together. They rank in the top 19% of all ingredient pairs, and 467 recipes mention both. Both carry guaiacol, which smells smoky, sweet. The science ↓

The recipe

Serves 4
Prep1 hr
Cook1 hr

Ingredients

Contains: milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Sugar + chivetop 19% of all pairs
    Aroma overlapmoderate
    Mentioned together467 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Chive + beetroottop 3% of all pairs
    Aroma overlapstrong
    Mentioned together172 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Mustard + chivetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together587 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Flour + buckwheattop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together651 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Red wine + clovetop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together636 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the buckwheat

How well each one fits the dish's main ingredients (sugar, milk, flour, red wine, vinegar, clove, mustard):

  1. Cinnamonbetter flavor fit
  2. Allspicebetter flavor fit
  3. Gingerbetter flavor fit
  4. Buckwheatthe original

Fit is the average pairing score against sugar, milk, flour, red wine, vinegar, clove, mustard. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).