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A prime piece of quick-cured and scorched mackerel takes centre stage in this fresh starter, accompanied by golden beetroots, steamed leeks, thin slices of smoked eel and sea herbs in a sweet mustard sauce. The crushed egg mixture below adds a wonderful piquant richness, making this one of Michelin-starred chef Mark Kempson's signature dishes at Kitchen W8 in London.
See the full recipe here: https://www.greatbritishchefs.com/recipes/mackerel-eel-beetroot-recipe
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