Name: Soused mackerel, beetroot and pickled cucumber
Ingredients: 50 g caster sugar; 300 ml white wine vinegar; 100 g low fat crème fraîche; ½ cucumber, sliced into half moons; ½ tbsp horseradish cream; 100 g caster sugar; 125 g sliced onion; 40 g horseradish sauce; 150 g beetroot, cooked and diced; juice ¼ lemon; ½ tsp grated horseradish; 5 crushed peppercorns; 2 sprigs dill; 50 ml water; 1 all spice berries; 1 bay leaf; 4 mackerel fillets, deboned; 15 g low fat crème fraîche; 37.5 ml white wine vinegar; sprigs of thyme, chopped

Bring the vinegar, sugar and water to a boil and allow to cool.

Peel the cucumber, cut lengthways, remove the seeds and slice thinly.

Mix the cucumber with the chopped dill and pickle in the cooled mix for 30 minutes.

Soused mackerel, beetroot and pickled cucumber

Ingredients

Method

Pickled Cucumber

Marinade

Part of