Marinated Mackerel with Dill and Horseradish Cream

Name: Marinated Mackerel with Dill and Horseradish Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small Atlantic mackerel about, 3/4 pound each, filleted and pin bones removed; Salt and freshly ground black pepper; 4 shallots, thinly sliced; 1 (750-ml) bottle dry white wine; 1/2 cup white wine vinegar; 2 tablespoons honey; 1 tablespoon black peppercorns; 2 tablespoons dried coriander seeds; 1 teaspoon juniper berries; 2 bay leaves; 1 cup sour cream or creme fraiche; 1 cup minced fresh dill; 1/4 cup prepared horseradish; Toast points or crackers for serving

Servings: persons

2 small Atlantic mackerel about, 3/4 pound each, filleted and pin bones removed
Salt and freshly ground black pepper
4 shallots, thinly sliced
1 (750-ml) bottle dry white wine
1/2 cup white wine vinegar
2 tablespoons honey
1 tablespoon black peppercorns
2 tablespoons dried coriander seeds
1 teaspoon juniper berries
2 bay leaves
1 cup sour cream or creme fraiche
1 cup minced fresh dill
1/4 cup prepared horseradish
Toast points or crackers for serving

1
Rinse the mackerel fillets and pat them dry.
2
Lay the fillets in a glass or ceramic baking dish, skin side down, and season with salt.
3
In a saucepan, combine the shallots, wine, vinegar, honey, peppercorns, coriander seeds, juniper berries, bay leaves and 2 tablespoons salt.
4
Bring to a boil.
5
Decrease the heat to medium and simmer, uncovered, for 5 minutes.
6
Turn off the heat and pour the hot liquid over the mackerel.
7
Cover tightly and let cool to room temperature, then refrigerate overnight.
8
Put the sour cream in a large bowl.
9
Set aside a few tablespoons of the dill for garnish, and fold in the remaining dill and horseradish.
10
Season with salt and pepper.
11
To serve, drain the mackerel.
12
Break off pieces of mackerel and place them on the toast points.
13
Arrange the toast on a platter.
14
Season with salt and pepper, and spoon a little of the sour cream mixture onto each toast point.
15
Scatter the reserved dill over the top.
16
After marinating, the mackerel can last 1 day in the refrigerator.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 small Atlantic mackerel about, 3/4 pound each, filleted and pin bones removed, Salt and freshly ground black pepper, 4 shallots, thinly sliced, 1 (750-ml) bottle dry white wine, and more.

Yes, Marinated Mackerel with Dill and Horseradish Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!