Cured Mackerel, Gooseberry, Spring Slaw, Crème Fraîche
by Chantelle Nicholson
4
30 minutes
Ingredients

  • 4 large mackerel fillets, or 8 small fillets of mackerel, pin-boned and scored
  • 4 tbsp of Chardonnay vinegar
  • 100g of white cabbage
  • 2 tbsp of chopped dill
  • 1 tbsp of olive oil
  • 12 gooseberries
  • 4 tbsp of crème fraîche
  • nasturtium leaves, to garnish
Method
1

Lay the mackerel fillets onto a tray and sprinkle with salt. Splash 2 tablespoons of the vinegar over them and leave for 6 minutes

  • 4 large mackerel fillets, or 8 small fillets of mackerel, pin-boned and scored
  • 4 tbsp of Chardonnay vinegar
2

Finely shred the cabbage and mix with the chopped dill. Add the remaining 2 tablespoons of vinegar and the olive oil. Season with salt and mix well

  • 100g of white cabbage
  • 2 tbsp of chopped dill
  • 1 tbsp of olive oil
3

Slice the gooseberries in half

  • 12 gooseberries
4

To serve, pop the slaw onto the plate. Add the fish then a good dollop of crème fraîche. Place the gooseberries over the top then finish with the nasturtium leaves

  • 4 tbsp of crème fraîche
  • nasturtium leaves, to garnish