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6
as a starter or light lunchEasy
Published 2008
Check the mackerel fillets for pin bones, removing any with tweezers. If you like, slice off a little skin from the top end of each fillet for an attractive finish. Arrange the fillets skin side down in a fairly deep dish in which they fit snugly, side by side. Scatter the onion, dill, bay leaves and horseradish over the mackerel and chill while you prepare the marinade.
Combine the wat
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