- 300ml white wine vinegar
- 1 small carrot, thinly sliced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 red onion, thinly sliced
- 6 allspice berries, slightly crushed
- 8 whole black peppercorn
- 4 clove
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 1 tbsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 4 mackerel fillets
Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…
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.
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.
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.
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."