Soused mackerel with crispbreads

Name: Soused mackerel with crispbreads
Total time: 20 min
Ingredients: 4 mackerel fillets; 350ml of white wine vinegar; 50g of sugar; 1 tbsp of salt; 1/4 red onion, finely sliced; 2 bay leaves; 1 tbsp of coriander seeds; 1/2 unwaxed lemon, zested (if removing in strips instead of using a zested, make sure you remove any white pith); crème fraîche; Peter's Yard original crispbreads

by Helen Graves

Item 1 of 1

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

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Ingredients

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Soused mackerel

4 mackerel fillets
350ml of white wine vinegar
50g of sugar
1 tbsp of salt
1/4 red onion, finely sliced
2 bay leaves
1 tbsp of coriander seeds
1/2 unwaxed lemon, zested (if removing in strips instead of using a zested, make sure you remove any white pith)

To serve

crème fraîche
Peter's Yard original crispbreads

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Method

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

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Helen Graves

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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