Soused mackerel with crème fraîche & capers
- Preparation and cooking time
- Prep 15 mins + 24 hrs soaking
- Serves 2 as a light lunch or 4 as a starter
James Martin's version of this authentic Scandinavian dish of 24 hour-marinated fish
- 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.