Soused Mackerel with Artichoke Salad

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

Soused Mackerel with Smoked Eel, Jerusalem Artichoke and Horseradish Salad

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

Fish course
Pescatarian
Gluten-free

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