Soused mackerel with crispbreads
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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.
Ingredients
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
Method
1
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
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Soused mackerel with crispbreads
