Welsh Salt & Vinegar Mackerel Carpaccio
Servings: 4
Print Recipe
Ingredients
- 6 large mackerel fillets skinned and sliced as thinly as possible, like smoked salmon
- 50 ml chardonnay vinegar
- 100 ml 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
- 50 g cress
To serve:
- beetroot puree optional
Instructions
- Place the sliced mackerel straight onto your serving dish.
- 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.
- 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.
- Serve with an optional beetroot purée drizzled around the fish.
Notes
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.
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.