• 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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings