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Ingredients

To serve

Method

  • STEP 1

    Put the vinegar, 300ml water, carrot, red onion, allspice berries, peppercorns, cloves, sugar and 1 tsp salt in a pan and bring to the boil. Gently simmer for 10 mins until the carrot is just cooked, then take off the heat and allow to cool slightly.

  • STEP 2

    Lay the mackerel fillets, flesh-side down, in a shallow dish and pour the sousing liquid on top, allow everything to cool, then cover with cling film and place in the fridge for 24 hrs.

  • STEP 3

    The following day, drain the mackerel fillets from the liquid and cut into slices. Toast the rye bread, then pile a few mackerel slices on top with a dollop of crème fraîche and a scattering of capers, chopped red onion and chives.

RECIPE TIPS
MACKEREL

James Martin says: "Mackerel is a wonder fish – inexpensive and full of healthy omega-3. For sustainability, try to buy line-caught. Once filleted, mackerel can deteriorate quickly, so for guaranteed freshness, try filleting your own."

Goes well with

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