Soused Mackerel with Artichoke Salad

Soused Mackerel with Smoked Eel, Jerusalem Artichoke and Horseradish Salad

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

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.


  • 4 x mackerel fillets, bones removed


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