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Serves 4


4          mackerel fillets

200g    table salt

200g    castor sugar

6          juniper berries

1          shallot, finely chopped

10g      capers, finely chopped

20g      gherkins, finely chopped

30g      diced Granny Smith

40g      mayonnaise (homemade if possible) or crème frâiche

15g      creamed horseradish

Olive oil

Season to taste

4          slices toasted sour dough (homemade if possible)

pickled beetroot


Remove skin and bones from mackerel and cut into 5mm dice, mix in remaining ingredients add salt and lemon juice to taste. Chill before serving

Serve with some toast and green salad

Serves between 4 & 6 as a starter


Crush the juniper and mix with the salt and sugar.  Cover the mackerel with this salt/sugar rub and leave for 40 minutes.  Then wash the rub off the mackerel and pat dry.

Dice the mackerel into ½cm cubes and mix with the shallots, capers and gherkins.  Stir in the mayonnaise and season to taste.  Mix in the dill.

To serve

Spread on some warm sour dough with some beetroot.

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Post by Caroline Gregory

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