Welsh Salt & Vinegar Mackerel Carpaccio
Prep time
Total time
Recipe type: Starter
Cuisine: Welsh
Serves: 4
  • 6 large mackerel fillets, skinned and sliced as thinly as possible, like smoked salmon
  • 50ml chardonnay vinegar
  • 100ml olive oil
  • a large pinch of good, Welsh sea salt
  • salt and freshly ground pepper
  • zest of 1 lemon
  • 1 shallot, peeled and sliced into rings
  • 2 radishes, trimmed and sliced
  • 50g cress
To serve:
  • beetroot puree (optional)
  1. Place the sliced mackerel straight onto your serving dish.
  2. Mix the vinegar and oil together in a bowl, and brush all over the mackerel. Season with a good pinch of the Welsh sea salt.
  3. Dress the shallot rings and sliced radish with the remaining dressing. Arrange them evenly over the mackerel. Scatter with the lemon zest, the cress salad and a good grinding of fresh pepper.
  4. Serve with an optional beetroot purée drizzled around the fish.
Bryn’s Tip:
Chardonnay vinegar is now widely available, but, if you can’t get it, use the best white wine vinegar you can find. You don’t want something that’s too sharp.
Recipe by The Petite Cook at https://www.thepetitecook.com/salt-vinegar-mackerel-carpaccio/