Name: Soused mackerel with crème fraîche & capers
Cook time: 10 min
Total time: 1 d 25 min
Yield: Serves 2 as a light lunch or 4 as a starter
Cuisine: Scandinavian
Ingredients: 300ml white wine vinegar; 1 small carrot thinly sliced; 1 red onion thinly sliced; 6 allspice berries, slightly crushed; 8 whole black peppercorns; 4 cloves; 1 tbsp sugar; 4 mackerel fillets; 2 slices rye bread; 100g low-fat crème fraîche; 2 tbsp caper; 1 small red onion; small bunch chives snipped

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Soused mackerel with crème fraîche & capers

Soused mackerel with crème fraîche & capers

James Martin

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Serves 2 as a light lunch or 4 as a starter

Easy

Cook: 10 mins

Prep 15 mins + 24 hrs soaking

A star rating of 5 out of 5.1 ratingRate

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James Martin's version of this authentic Scandinavian dish of 24 hour-marinated fish

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Ingredients

Nutrition

Units:

MetricUS

300ml white wine vinegar
1 small carrot

thinly sliced
1 red onion

thinly sliced
6 allspice

berries, slightly crushed
8 whole black peppercorns
4 cloves
1 tbsp sugar
4 mackerel

fillets

To serve

2 slices rye bread
100g low-fat crème fraîche
2 tbsp caper
1 small red onion
small bunch chives

snipped

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Nutrition: per serving (based on 2 sharing)

kcal672
fat48g
saturates14g
carbs9g
sugars7g
fibre2g
protein49g
salt1.8g

Method

step 1

Put the vinegar, 300ml water, carrot, red onion, allspice berries, peppercorns, cloves, sugar and 1 tsp salt in a pan and bring to the boil. Gently simmer for 10 mins until the carrot is just cooked, then take off the heat and allow to cool slightly.
step 2

Lay the mackerel fillets, flesh-side down, in a shallow dish and pour the sousing liquid on top, allow everything to cool, then cover with cling film and place in the fridge for 24 hrs.
step 3

The following day, drain the mackerel fillets from the liquid and cut into slices. Toast the rye bread, then pile a few mackerel slices on top with a dollop of crème fraîche and a scattering of capers, chopped red onion and chives.

RECIPE TIPS

MACKEREL

James Martin says: "Mackerel is a wonder fish – inexpensive and full of healthy omega-3. For sustainability, try to buy line-caught. Once filleted, mackerel can deteriorate quickly, so for guaranteed freshness, try filleting your own."

Recipe from Good Food magazine, February 2012

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