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Soused Mackerel, Beetroot and Pickled Cucumber

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Preparation info
  • Serves

    4

    • Difficulty

      Complex

Appears in
The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

  • 4 mackerel fillets, deboned

Method

Pickled Cucumber

  1. Bring the vinegar, sugar and water to a boil and allow to cool.
  2. Peel the cucumber, cut lengthways, remove the seeds and slice thinly.
  3. Mix the cucumber with the chopped dill and pickle in the cooled mix for 30 minutes.

Marinade

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