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Pickled mackerel with pickled celery hearts


  • 180g mackerel fillet

  • 2/3 celery stick

  • 90g baby new potatoes

  • ½ tbsp tarragon

  • ¼ fresh red chilli

  • 2 tbsp crème fraîche

  • ½ tbsp horse radish

  • 1 tbsp mayonnaise

  • 2tbsp parsley stalks

  • 3 mint leaves

  • 4 tbsp white wine vinegar

  • 1 tsp mustard seeds

  • 1 tbsp olive oil

  • 1 tbsp capers

  • Salt


  • 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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