Name: Soused Mackerel, Beetroot and Pickled Cucumber
Yield: Serves 4
Ingredients: ½ tbsp horseradish cream; 15 g low fat crème fraîche; ½ tsp grated horseradish; 2 sprigs dill; 300 ml white wine vinegar; ½ cucumber, sliced into half moons; 100 g caster sugar; Juice ¼ lemon; 40 g horseradish sauce; 150 g beetroot, cooked and diced; 125 g sliced onion; 1 all spice berries; Sprigs of thyme, chopped; 1 bay leaf; 5 crushed peppercorns; 100 g low fat crème fraîche; 4 mackerel fillets, deboned; 37.5 ml white wine vinegar; 50 g caster sugar; 50 ml water

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

4 mackerel fillets, deboned

Side dish
Pescatarian
Gluten-free

Method

Pickled Cucumber

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