Soused mackerel with carrot, apple and chickpea salad

Name: Soused mackerel with carrot, apple and chickpea salad
Yield: Serves 4 as a Starter
Ingredients: olive oil, to drizzle; 1 star anise pod; 1 tbsp black mustard seeds; 3 tsp lemon juice, or to taste; about 75 ml olive oil; 400 g tin chickpeas, drained; 1 tbsp tahini; ½ green apple; 1 tsp lemon juice; sea salt; 300 ml white wine vinegar; 300 ml cider vinegar; dill sprigs; black pepper; 6 mackerel (or herring) fillets (about 50 g each); 12 radishes, halved lengthways; 12 baby carrots, peeled and cut in half; 200 g granulated or caster sugar; 1 cinnamon stick

Preparation info

Serves
4
as a Starter

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

MARINATING RAW VEGETABLES AND FISH IS A GREAT WAY TO PRESERVE THEIR FRESHNESS NATURALLY. THE MACKEREL YOU USE MUST, OF COURSE. BE SPANKING FRESH. SURPRISINGLY, PERHAPS, HUMMUS WORKS WELL HERE AS IT COUNTERACTS THE TARTNESS OF THE DISH.

Ingredients

6 mackerel (or herring) fillets (about 50 g each)

Starter
Fish course
Pescatarian
Gluten-free

Method

Rinse the mackerel fillets, pat dry with kitchen paper and check for small bones, removing any with kitchen tweezers. Halve each fillet lengthways, lay in a shallow dish, cover and chill.
To prepare the pickling liquor, put all the ingredients into a pan and slowly bring to the boil, stirring to dissolve the sugar. Let cool to room temperature.
Pour a