Name: Soused mackerel with crème fraîche & capers
Cook time: 10 min
Total time: 1 d 25 min
Yield: Serves 2 as a light lunch or 4 as a starter
Cuisine: Scandinavian
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 caper; 1 small red onion; small bunch chives snipped

Soused mackerel with crème fraîche & capers

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

To serve

2 slices rye bread
100g low-fat crème fraîche
2 tbsp caper
1 small red onion
small bunch chives
snipped

Method

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.