Mackerel spinach crepes with sour cream, chives, and pickled red onion

Red onion pickle

Ingredients:

Yield: 290g red onions/or about 17 servings per crepe

½ tsp whole black peppercorns

½ tsp coriander seeds

1 ½ tbsp sugar

1 tbsp salt

1 cup red wine vinegar

½ cup water

450g red onions/or five medium large 

Method:

Cook everything except the onions until sugar and salt dissolved. Let cool. Slice the onions very thin in half moons. Marinate 24 hours.

Spinach crepe

Ingredients:

Yield: 7 crepes

1 cup buckwheat flour

1 egg

2 cups oat or nut milk 

¾ tsp salt

Fresh ground black pepper

1 tsp onion powder

1 tsp garlic powder

1 cup of chopped washed spinach

½ tsp of rapeseed oil per crepe, or 3 tsp total

Method:

Blend the above ingredients, except the oil, and let sit at room temperature for ½ an hour. It should be the consistency of thick cream. If you want the crepe to be very thin, add more milk, but no more than ¼ of a cup. Heat a small pan (18cm diameter) with ½ tsp of oil and fry the crepe about 2 minutes each side. Each crepe should be 100ml, and you can pour into a measurement cup to be precise, using a spatula to quickly scrape access from the cup. Make sure to lift the pan and roll the batter around the pan to reach all sides, quite quickly, when you first pour it into the pan. Set the crepes aside to assemble. 

To assemble and plate

Ingredients:

Yield: one crepe serving size

2 tbsp chopped fresh chives

50 grams of mackerel

1 tbsp sour cream (or oat yoghurt if dairy free)

17g/ 1 ½ tbsp pickled onion

Method:

First place the fish at the base then layer on the remaining ingredients. Roll up and serve. Recommended two crepes per serving.