Nutty Smoked Mackerel Fishmas Loaf

Method

1. Preheat the oven to 220°C / Gas Mark 7.
2. Chop the shallots and sauté until they are beginning to brown.
3. Add the chestnut mushrooms, stirring occasionally until cooked.
4. Mix the parsley into the shallots and mushroom mixture, then remove the pan from the heat and let it cool.
5. Chop up the walnuts, almonds, and wasabi nuts into various sized pieces (use food processor for easiest and best results), leave 20g of walnuts aside for decoration.
6. Boil the potatoes until they are soft. Drain and then roughly mash with a fork making sure to leave in some lumps. Set aside to cool.
7. Peel the skin off the mackerel, cut along middle fat line and remove any small bones. Cut mackerel into irregular pieces of between 1.5cm and 4cm.
8. Add the smoked mackerel, shallots, mushrooms, chopped nuts and mashed potatoes to a bowl and combine well. Squeeze the lemon juice into the mixture while you are mixing.
9. Add the Cornish fiery pepper sea salt and the lemon and thyme sea salts and mix well.
10. Line a 900g bread baking tin with oil, mix together the breadcrumb and sunflower seeds and coat the inside of the tin so all sides and bottom are covered, ensuring an even spread.
11. Place the fish mixture into the tin, pressing lightly to ensure it is evenly distributed in the tin.
12. Bake for 20 to 25 minutes, the remove from the oven and let stand it for 10 minutes before removing from the tin and slicing into 5cm wide slices.
13. Decorate with cranberry sauce, walnuts and chopped cranberries.