Method:
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:
Method:
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:
Method:
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:
Method:
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.