Soused mackerel with crispbreads

by Helen Graves
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4
20 minutes

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