Soused mackerel with crispbreads
This gorgeous soused mackerel recipe from food blogger Helen Graves is infused with flavours of coriander seed and lemon. Served with our crispbreads and crème fraîche, this makes a light and refreshing lunch.
Cooking Time: 20 minutes, plus 24 hours sousing time
4 mackerel fillets
350ml of white wine vinegar
50g of sugar
1 tbsp of salt
1/4 red onion, finely sliced
2 bay leaves
1 tbsp of coriander seeds
1/2 unwaxed lemon, zested (if removing in strips instead of using a zested, make sure you remove any white pith)
Peter’s Yard original crispbreads
To begin, place all of the ingredients (apart from the mackerel fillets) in a saucepan and bring to the boil. Remove from the heat and allow to cool completely.
Arrange the mackerel fillets in a shallow dish and pour the cooled liquid over the top. Refrigerate for 24 hours.
Serve the fillets sliced with crème fraîche and crispbreads.
Recipe and image courtesy of www.greatbritishchefs.com