Smoked Mackrel Tower

Smoked Markrel tower with Wilted Spinach and Mozerella.

Ingredients:

1 bag of baby spinach (fresh)
3 Fillets of Smoked Mackrel
2 Average mozerella balls
Sweet chilli sauce.

really easy, but super impressive starter. The Key is the mould. I use a scone cutter we got from a department store, but depending on how you want the towers (thickness, height etc...) you can use whatever.
have your Mackrel broken up and then molded into discs (burger shaped). Slice the mozerella into medium thick discs.
Wilt the spinach on a medium heat in a tiny bit of water, adding salt and black pepper and one clove of garlic (in the skin, but with 3 or 4 incisions made-this lets the flavour seep out in the heat, but doesnt make it too strong).
When spinach is done, place in mould on plate and press, allowing excess liquid to drain. Then Add layer of fish. put am even spread of sweet chilli on the fist and then put mozerella on top. Press down in mould, allowing any further liquid to drain and remove mould leaving tower. I garnish with an anchovy, but depending on taste crispy bacon may suit better. A drizzle of olive oil and your sorted.

The flavour is fresh and interesting, but the presentation is also a knockout for dinner parties.

Total cooking time: 8 minutes.

Enjoy.