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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.
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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
2
Arrange the mackerel fillets in a shallow dish and pour the cooled liquid over the top. Refrigerate for 24 hours
3
Serve the fillets sliced with crème fraîche and crispbreads
Helen Graves is a freelance food and travel writer, recipe developer and editor.
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Soused mackerel with crispbreads
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