Pickled Mackerel with Beetroot, Horseradish and Watercress

Dom Chapman

Dom Chapman

9th December 2010
Dom Chapman

Pickled Mackerel with Beetroot, Horseradish and Watercress

Pickled Mackerel with Beetroot, Horseradish and Watercress.


  • 600 mls water
  • 100g salt
  • 300 mls white wine vinegar
  • 100g sugar
  • 150g sliced onion
  • 1 bay leaf
  • 10 crushed peppercorns
  • 10 crushed allspice berries
  • 2.5g thyme
  • 12 Mackerel filleted
  • Beetroot relish:
  • 500g Cooked beetroot fine diced
  • 3tsp of horseradish cream (see recipe below)
  • Salt, pepper and lemon juice to taste.
  • Freshly grated horseradish and freshly chopped chives to dress
  • Watercress Salad:
  • 5g picked micro watercress
  • Lemon Juice
  • Olive oil
  • Pinch of Fleur de Sel
  • Horseradish Cream:
  • 300g Crème Fraiche
  • 40g grated horseradish
  • 2tbsp horseradish cream
  • 1tbsp Dijon mustard
  • Salt, pepper and lemon juice to taste


Mix together the salt and the water to make brine, soak the Mackerel in the brine for 3 hours.
Rinse thoroughly and set aside in a bowl.
Place the onions, herbs and spices in a separate bowl. Herbs and spices must be wrapped in muslin cloth.
Put the white wine vinegar and sugar in a saucepan and bring to the boil.
Pour over the sliced onion, herbs and spices
When this is cold pour over the Mackerel leave for at least 2 days before serving.
Beetroot relish:
Bind together the beetroot and horseradish cream until it is unctuous buttery consistency.
It should not be too dry or wet and should be a vibrant purple colour.
Season to taste
Finish with freshly grated horseradish and fresh chopped chives and serve.
Watercress Salad:
Pick the leaves of the watercress down really nicely. Any bruised leaves throw away. Watercress must be really fresh.
Lightly dress the watercress with a dressing of Olive Oil Lemon Juice and Fleur de Sel.
Horseradish Cream:
Place the crème fraiche in a bowl add the grated horseradish, horseradish cream and Dijon mustard and mix together.
Stir in the salt, pepper and lemon juice to taste
To Finish the Dish:
Lay 1 fillet of mackerel on a plate with a small pile of onions on top of the fillet.
Spoon the beetroot mix next to the mackerel and grate a little fresh horseradish over it. Finish with a few finely chopped chives for a little colour.
Place a small spoonful of horseradish cream next to this.
Dress watercress and place between Horseradish cream and beetroot.
Serve immediately.

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