Super-quick Scandi supper
Whip up this stylish, Scandinavian platter and let your friends help themselves
Soused mackerel with crème fraîche & capers
- Preparation and cooking time
- Cook:
- Prep 15 mins + 24 hrs soaking
- Easy
- Serves 2 as a light lunch or 4 as a starter
Skip to ingredients
- 300ml white wine vinegar
- 1 small carrotthinly sliced
- 1 red onionthinly sliced
- 6 allspiceberries, slightly crushed
- 8 whole black peppercorns
- 4 cloves
- 1 tbsp sugar
- 4 mackerelfillets
To serve
- 2 slices rye bread
- 100g low-fat crème fraîche
- 2 tbsp caper
- 1 small red onion
- small bunch chivessnipped
Nutrition: per serving (based on 2 sharing)
- kcal672
- fat48g
- saturates14g
- carbs9g
- sugars7g
- fibre2g
- protein49g
- salt1.8g
Method
step 1
Put the vinegar, 300ml water, carrot, red onion, allspice berries, peppercorns, cloves, sugar and 1 tsp salt in a pan and bring to the boil. Gently simmer for 10 mins until the carrot is just cooked, then take off the heat and allow to cool slightly.
step 2
Lay the mackerel fillets, flesh-side down, in a shallow dish and pour the sousing liquid on top, allow everything to cool, then cover with cling film and place in the fridge for 24 hrs.
step 3
The following day, drain the mackerel fillets from the liquid and cut into slices. Toast the rye bread, then pile a few mackerel slices on top with a dollop of crème fraîche and a scattering of capers, chopped red onion and chives.
