Name: Soused Mackerel with Artichoke Salad
Yield: Serves 4
Ingredients: 1 bunch dill, chopped; 4 tblsp chopped chives; 4 tblsp mayonnaise; 2 celery sticks, thinly sliced; 2 chillies, de-seeded and chopped; 2 shallots, finely sliced; 2 tblsp grated fresh ginger; 500 g Jerusalem artichokes, peeled & cubed; sea salt & pepper; 4 bay leaves; 200 ml white wine; 2 carrots, peeled and sliced; 200 g smoked eel fillet; 200 ml white wine vinegar; 4 x mackerel fillets, bones removed; 1 tsp fennel seeds; 1 tblsp Dijon mustard; 2 tblsp grated horseradish; 1 tblsp sugar

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

This is just like rollmop herring but with mackerel instead. The smoked eel and Jerusalem artichoke salad goes equally well with some good quality smoked salmon instead of the soused mackerel.

Ingredients

4 x mackerel fillets, bones removed

Method

Cut the mackerel into strips and lay around the inside of glass kilner jars, skin side facing out.

To make the marinade, mix all of the ingredients, except the dill, together into a saucepan. Season to taste, and simmer on the hob for 15 minutes. Whilst still hot, cover the fish with equal parts of the marinade, then sprinkle dill on top of each pot. Seal the jars, and chill in the frid