This gorgeous soused mackerel recipe from food blogger Helen Graves is infused with flavours of coriander seed and lemon. Served with our crispbreads and crème fraîche, this makes a light and refreshing lunch.
Cooking Time: 20 minutes, plus 24 hours sousing time
Serves: 4
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:
- 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.
Recipe and image courtesy of www.greatbritishchefs.com