AT A GLANCE
|01||Place mackerel in a non-reactive container large enough to fit fish snugly. Season to taste, cover with vinegar. Cover and refrigerate until cured (4-6 hours).|
|02||Drain mackerel (discard vinegar), pat dry with absorbent paper, place in a non-reactive airtight container, scatter with shallot, garlic, bay leaf and pepper, cover with oil and refrigerate to marinate overnight.|
|03||For Dutch cream potato and cress salad, place potato in a large saucepan, cover with cold water, bring to the boil over medium heat, cook until tender (25-35 minutes). Drain and, when cool enough to handle, peel and cut into 3cm pieces. Set aside to cool completely, then combine with mayonnaise, capers, shallot and herbs, season to taste and serve with pickled mackerel.|
Note You'll need to begin this recipe a day ahead.