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 information
Yield
serves 6 to 8 as a starter
Ingredients
Preparation
Step 1
Rinse the mackerel fillets and pat them dry. Lay the fillets in a glass or ceramic baking dish, skin side down, and season with salt.
Step 2
In a saucepan, combine the shallots, wine, vinegar, honey, peppercorns, coriander seeds, juniper berries, bay leaves and 2 tablespoons salt. Bring to a boil. Decrease the heat to medium and simmer, uncovered, for 5 minutes.
Step 3
Turn off the heat and pour the hot liquid over the mackerel. Cover tightly and let cool to room temperature, then refrigerate overnight.
Step 4
Put the sour cream in a large bowl. Set aside a few tablespoons of the dill for garnish, and fold in the remaining dill and horseradish. Season with salt and pepper.
Step 5
To serve, drain the mackerel. Break off pieces of mackerel and place them on the toast points. Arrange the toast on a platter. Season with salt and pepper, and spoon a little of the sour cream mixture onto each toast point. Scatter the reserved dill over the top. After marinating, the mackerel can last 1 day in the refrigerator.
