Pickled mackerel fillets with radish and kohlrabi salad

Preparation time
over 2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 4

In this recipe, mackerel is pickled rather than grilled or fried and served with a fresh kohlrabi salad.

Helena Poulkka

By Helena Puolakka
From Saturday Kitchen

For the pickling liquid

  • 50ml/2fl oz distilled vinegar
  • 1 tbsp caster sugar
  • pinch salt
  • 1 tsp mustard seeds
  • 1 tbsp dill, roughly chopped

For the pickled mackerel

  • 4 small fresh mackerel fillets
  • sea salt
  • 50ml/2fl oz pickling liquid (see above)
  • 100g/3½oz clear honey
  • 1–2 tbsp light soy sauce
  • 30g/1oz wholegrain mustard
  • 2–3 tbsp rice vinegar
  • 1 tbsp lemon juice
  • sea salt

For the kohlrabi salad

  • 8 heritage radishes, trimmed and thinly sliced
  • 300ml olive oil, plus a little extra
  • 1 kohlrabi, trimmed, peeled and diced
  • 2 tbsp chopped fresh dill

For the gooseberries

  • 400g/14oz gooseberries, stems removed
  • 50g/1¾oz sugar
  • 1 tbsp chardonnay vinegar