Soused Mackerel With Crème Fraîche & Capers
This zesty mackerel sousing recipe is a delightful combination of tender fish fillets marinated in a tangy white wine vinegar mixture with aromatic spices and vegetables. The result is a flavorful, refreshing dish that is perfect to enjoy on a warm day. The mackerel is served on crispy rye bread with a creamy crème fraîche topping, tangy capers, and vibrant red onions and chives for added freshness. It's a simple yet elegant dish that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 300ml white wine vinegar
- 1 small carrot , thinly sliced
- 1 red onion , thinly sliced
- 6 allspice berries, slightly crushed
- 8 whole black peppercorns
- 4 cloves
- 1 tbsp sugar
- 4 mackerel fillets
- 2 slices rye bread
- 100g low-fat crème fraîche
- 2 tbsp capers
- 1 small red onion
- small bunch chives , snipped
Instructions
- 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.
Prep Time
PT10M
Yield
SERVES 2 as a light lunch or 4 as a starter
Nutrition
- Calories: 672 calories
- Fat Content: 48 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 49 grams protein
- Sodium Content: 1.8 milligram of sodium
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