RACHEL LETT
This is exactly what a starter should be — bright, uplifting and appetising. The zinging vinegar cuts through the oily mackerel, making it light and fresh.
Marinated Mackerel
SERVES 8
4 mackerel filleted
a small onion
3 tbsps lemon juice
pinch of allspice
10 juniper berries very lightly crushed
1 tsp coriander seeds
150ml white wine vinegar
3 bay leaves
100ml water
1 1/2 teaspoons salt
a good grind of pepper.
Ingredients
Add all the ingredients to a saucepan, or flameproof dish, so that the fillets lie flat.
Gently bring to the boil over a low heat. Once it reaches the boil, immediately take it off the heat and allow to cool.
You can prepare in advance and store the fillets in the brine, in the fridge, till you need it. When you want to serve, remove the fillets from the brine and cut each one into quarters. Serve half a fillet per person on a bed of salad and drizzle of olive oil.