Name: Soused mackerel with crème fraîche & capers
Yield: 1
Ingredients: 300ml white wine vinegar -; 1 small carrot , thinly sliced -; 1 red onion , thinly sliced -; 6 allspice berries, slightly crushed -; 8 whole black peppercorns -; 4 cloves -; 1 Tbsp sugar -; 4 mackerel fillets -; 2 slices rye bread -; 100g low-fat crème fraîche -; 2 tbsp caper -; 1 small red onion -; small bunch chives , snipped -

Ingredients for - Soused mackerel with crème fraîche & capers

1. 300ml white wine vinegar

2. 1 small carrot , thinly sliced

3. 1 red onion , thinly sliced

4. 6 allspice berries, slightly crushed

5. 8 whole black peppercorns

6. 4 cloves

7. 1 Tbsp sugar

8. 4 mackerel fillets

9. 2 slices rye bread

10. 100g low-fat crème fraîche

11. 2 tbsp caper

12. 1 small red onion

13. small bunch chives , snipped

How to cook deliciously - Soused mackerel with crème fraîche & capers

1 . Stage

Put the vinegar, 300ml water, carrot, red onion, allspice berries, peppercorns, cloves, sugar and 1 tsp salt in a pan and bring to the boil. Gently simmer for 10 mins until the carrot is just cooked, then take off the heat and allow to cool slightly.

2 . Stage

Lay the mackerel fillets, flesh-side down, in a shallow dish and pour the sousing liquid on top, allow everything to cool, then cover with cling film and place in the fridge for 24 hrs.

3 . Stage

The following day, drain the mackerel fillets from the liquid and cut into slices. Toast the rye bread, then pile a few mackerel slices on top with a dollop of crème fraîche and a scattering of capers, chopped red onion and chives.