Marinated Mackerel with Dill and Horseradish Cream

Name: Marinated Mackerel with Dill and Horseradish Cream
Yield: serves 6 to 8 as a starter
Ingredients: 2 small Atlantic mackerel about, 3/4 pound each, filleted and pin bones removed; Salt and freshly ground black pepper; 4 shallots, thinly sliced; 1 (750-ml) bottle dry white wine; 1/2 cup white wine vinegar; 2 tablespoons honey; 1 tablespoon black peppercorns; 2 tablespoons dried coriander seeds; 1 teaspoon juniper berries; 2 bay leaves; 1 cup sour cream or crème fraîche; 1 cup minced fresh dill; 1/4 cup prepared horseradish; Toast points or crackers for serving

December 14, 2011

This lightly pickled mackerel is “cooked” through by the acid in the vinegar. Use high-quality fish, and keep it refrigerated until you marinate it. Use a glass or ceramic baking dish as metal can interfere with the pickling process. Both Spanish and king mackerel are fished using low-impact methods, and populations in the Atlantic and the U.S. Gulf of Mexico are thriving. They reproduce in high numbers and mature quickly, so mackerel are considered safe from overfishing. Start this recipe the night before serving so the fish has time to marinate.

Recipe notes

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