Pickled Mackerel Salad with Watercress, Radish, and Pistachio

Name: Pickled Mackerel Salad with Watercress, Radish, and Pistachio
Yield: serves 4
Ingredients: 1 pound mackerel fillets; 1 carrot, peeled and cut into coins; 2 cloves garlic, sliced; 1 small red onion, peeled and thinly sliced; 1 cup white vinegar; 1 cup water; 2 tablespoons black peppercorns; 1 tablespoon coriander seeds; 1 tablespoon mustard seeds; 3 fresh bay leaves; 2 bunches watercress; 1 bunch radishes; 1 shallot, thinly sliced; 1/4 cup toasted pistachios; Kosher salt and freshly cracked pepper; 1 1/2 tablespoons extra-virgin olive oil

December 14, 2011

This delicious salad makes a solid first course or a hearty addition to a small-plate menu. Mackerel is a fantastic fish, with rich flesh and a deep flavor that is tamed and enhanced by a quick pickling treatment. Crisp radishes and assertive watercress hold up to the forward flavors, while a sprinkling of toasted pistachios adds nice texture and crunch. For a fun variation, use the same pickling liquid on sardines. Because sardine fillets are much thinner, they can be cooked simply by heating the liquid to boiling and pouring it over the fillets. Continue as directed with the rest of the recipe.

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