Cured mackerel, fermented gooseberries, elderflower
by Michael Bremner
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Ingredients
Fish & Shellfish
2 large mackerel, as fresh as possible
Store Cupboard
75g of flaky sea salt
20g of caster sugar
Fruit & Vegetables
250g of gooseberries
6 lemons, juiced
6 limes, juiced
1/2 mild red chilli, deseeded
1/2 cucumber, peeled
Dairy
250ml of yoghurt whey
Beverages
elderflower cordial, 25–50ml
Speciality Ingredients
1.5g of xanthan gum
Salad & Fresh Herbs
nasturtium leaves