• 4 fillets mackerel, pin-boned
  • 1 tbsp rapeseed oil
  • ½ cucumber, peeled, seeded and diced
  • to serve dill sprigs


  • 250ml verjus
  • 1 tsp white peppercorns
  • 2 tsp coriander seeds
  • 2 bay leaves
  • 2 shallots, finely sliced
  • 2 cloves garlic, crushed
  • 1 green chilli, seeded and chopped
  • 100g golden caster sugar


  • 1 tsp creamed horseradish
  • 6 tbsp thick greek yogurt


  • 250ml vegetable oil
  • a bunch dill


  • 4 red grapes, thinly sliced
  • 4 silverskin pickled onions, halved


  • STEP 1

    Heat all the pickle ingredients in a pan with 2 tsp salt and simmer for 2 minutes. Remove the liquid from the heat and let it cool to room temperature. Put the mackerel fillets, skin-side down in a shallow dish and pour over the pickle. Clingfilm the surface of the mackerel to ensure they are submerged in the liquid. Put in the fridge for 24 hours.

  • STEP 2

    To make the horseradish yogurt, mix the ingredients with a pinch of salt. Put into a small piping bag and chill until ready to serve. Whizz the vegetable oil with the bunch of dill and a pinch of salt in a blender or liquidiser, then strain through muslin or a clean J-cloth, reserving the green oil. It will keep, covered, in the fridge, for a week.

  • STEP 3

    Let the fish and marinade come to room temperature 1 hour before you serve. Remove the mackerel fillets and pat dry with kitchen paper. Strain the leftover pickling liquid. Whisk 50ml of the strained liquid with 1 tbsp rapeseed oil to make a dressing. Add the cucumber and season.

  • STEP 4

    Pipe a few blobs of the yogurt onto 4 plates, and sit the mackerel fillets on top, skin-side up. Drizzle over the dressing with a few cucumber pieces, grape slices and pickled onion halves. Add a little dill oil and a few dill sprigs. Serve with a simple salad or crusty bread.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating