Salt and Vinegar Cured Mackerel
This is a recipe by top Welsh chef Bryn Williams. Here is what he has to say about this recipe.
"I ate something similar to this in Miami recently — a salt and vinegar cured bream — and I thought how incredibly well it would work with mackerel. It seems quite a British thing to do! So I did it. I like to use Welsh salt – Halen Mon Anglesey Sea Salt – which lifts dishes to another level. This recipe is really easy, and it tastes fantastic."
Ingredients
- 6 large mackerel fillets skinned and sliced as thinly as possible, like smoked salmon
- 50 ml chardonnay vinegar
- 100 ml olive oil
- a large pinch of good Welsh sea salt
- salt and freshly ground pepper
- zest of 1 lemon
- 1 shallot peeled and sliced into rings
- 2 radishes trimmed and sliced
- 50 g cress
Instructions
- Place the sliced mackerel straight onto your serving dish.
- Mix the vinegar and oil together in a bowl, and brush all over the mackerel. Season with a good pinch of the Welsh sea salt.
- Dress the shallot rings and sliced radish with the remaining dressing. Arrange them evenly over the mackerel. Scatter with the lemon zest, the cress salad and a good grinding of fresh pepper.
- Serve with a Beetroot Purée drizzled around the fish.
Notes
Bryn’s Tip:
Chardonnay vinegar is now widely available, but, if you can’t get it, use the best white wine vinegar you can find. You don’t want something that’s too sharp. Note:
Recipe taken from Bryn’s Kitchen by Bryn Williams, published by Kyle Cathie. Photography: Jonathan Gregson.
Chardonnay vinegar is now widely available, but, if you can’t get it, use the best white wine vinegar you can find. You don’t want something that’s too sharp. Note:
Recipe taken from Bryn’s Kitchen by Bryn Williams, published by Kyle Cathie. Photography: Jonathan Gregson.