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Soused Mackerel with Micro Celery & Creme Fraiche

  • Feeds 3 - 4 people
  • Prep time 1380m
  • Cook time 2m
Description

Sousing mackerel means effectively pickling it overnight in a vinegar, sugar and salt solution. The result is lovely firm fish that can be eaten with crackers. We love to serve it with micro celery, which adds a delicate celery flavour.

  1. Combine all the ingredients except the mackerel in a saucepan with 250ml water and bring to the boil. Allow to cool completely.
  2. Cover mackerel fillets with the cooled brine and refrigerate overnight.
  3. Eat with crackers or toast, creme fraiche and micro celery.

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