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Marinated Mackerel with Dill and Beetroot

Clean favours here, a delightful main-course salad for a summer’s day. You could use other fish, such as red mullet, if you prefer but mackerel suits this treatment well, and the richness of its flesh goes well with the sweet beetroot and tart marinade. Some watercress, lush and deep green, would be good with this, and maybe a few slices of dark bread and butter.

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Angus Hughson

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Marinated Mackerel with Dill and Beetroot.


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