Soused mackerel with crispbreads

This gorgeous soused mackerel recipe from Helen Graves is infused with flavours of coriander seed and lemon. Served with some crispbreads and crème fraîche, this makes a light and refreshing lunch.

First published in 2017




Soused mackerel

To serve

  • crème fraîche
  • Peter's Yard original crispbreads


To begin, place all of the ingredients (apart from the mackerel fillets) in a saucepan and bring to the boil. Remove from the heat and allow to cool completely
Arrange the mackerel fillets in a shallow dish and pour the cooled liquid over the top. Refrigerate for 24 hours
Serve the fillets sliced with crème fraîche and crispbreads
First published in 2017

Helen Graves is Head of Content at Great British Chefs. She's also the author of the cookbook LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking.

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