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Pickled mackerel with pickled celery hearts



  • 1.

    Place the mackerel fillet in an oven proof dish and add the parsley stalks, mustard seeds, 3 tbsp of white wine vinegar and olive oil and season with salt. Place in preheated oven at 180C and cook for six minutes.

  • 2.

    Slice the celery heart lengthways and add the finely diced chilli, parsley stalks and 1 tbsp of white wine vinegar and stir fry for two minutes.

  • 3.

    Slice the new potatoes in half and boil them in salted water until tender.

  • 4.

    For the dressing, in a bowl mix together the horseradish, mayonnaise and crème fraiche.

  • 5.

    Drain the potatoes and serve along with the pickled celery, lay the mackerel on top, spoon on the dressing and sprinkle with capers. Serve.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Pinot Noir and Chardonnay are the best wines to pair with Pickled mackerel with pickled celery hearts.


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