Soused mackerel with crème fraîche & capers

• white wine vinegar↗300ml ml
• small carrot↗1

  thinly sliced

• red onion↗1

  thinly sliced

• allspice6

  berries, slightly crushed

• whole black peppercorns↗8
• cloves↗4
• sugar↗1 tbsp tbsp
• mackerel↗4

  fillets

• slices rye bread↗2
• low-fat crème fraîche↗100g g
• caper↗2 tbsp tbsp
• small red onion↗1
• chivessmall bunch

  snipped

Step-by-step instructions

1. 1

   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. 2

   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. 3

   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.