Rate this recipe

Pickled Mackerel with Bloody Mary Sauce, Nasturtiums & Toast recipe

Pickled Mackerel with Bloody Mary Sauce, Nasturtiums & Toast


The pickled mackerel balances the flavour and picks up on the freshness of the Bloody Mary sauce.

  • Serves: 2 |
    2 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 10 mins
Crush Mag Online Crush Mag Online


400 g mackerel, filleted and deboned

½ C (125 ml) fine salt

3 Tbsp (45 ml) sugar

½ C (125 ml) rice vinegar

3 Tbsp (45 ml) olive oil

Bloody Mary Sauce

25 C (100 ml) fresh tomato juice

1 tsp (5 ml) Worcestershire sauce

1 tsp (5 ml) olive oil

1 Tbsp (15 ml) good quality vodka

1 tsp (5 ml) lemon juice

½ tsp (2.5 ml) brown sugar

3 drops Tabasco sauce

salt to taste

6 slices ciabatta loaf, toasted

fresh nasturtium leaves to garnish


Place the mackerel fillets in a dish and cover with the fine salt.

Leave to cure for 4 hours. After 4 hours, rinse off the salt and set the mackerel aside.

Dissolve the sugar in the vinegar and pour into a dish. Place the salted mackerel in the vinegar liquid for 4 hours to further cure. After 4 hours, remove the mackerel from the vinegar, cover with the olive oil and set aside until needed. Slice each side of the mackerel widthways into 3 pieces.

Heat a splash of oil in a non-stick frying pan until hot and seal off the mackerel skin side down – about 1-2 minutes.

Bloody Mary Sauce

Mix all of the ingredients together, taste and adjust the seasoning.

To Assemble

Divide the mackerel into serving bowls and the pour sauce over and around the pieces. Garnish with the leaves and toast and serve.