Pickled mackerel fillets with kohlrabi salad recipe
 In this recipe, mackerel is pickled rather than grilled or fried and served with a fresh kohlrabi salad. 50ml/2fl oz distilled vinegar1 tbsp caster sugarpinch salt1 tsp mustard seeds1 tbsp dill, roughly chopped 50ml/2fl oz distilled vinegar 1 tbsp caster sugar pinch salt 1 tsp mustard seeds 1 tbsp dill, roughly chopped 4 small fresh mackerel filletssea salt50ml/2fl oz pickling liquid (see above)100g/3½oz clear honey 1–2 tbsp light soy sauce 30g/1oz wholegrain mustard2–3 tbsp rice vinegar 1 tbsp lemon juice 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 8 heritage radishes, trimmed and thinly sliced300ml olive oil, plus a little extra1 kohlrabi, trimmed, peeled and diced2 tbsp chopped fresh dill 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 400g/14oz gooseberries, stems removed50g/1¾oz sugar1 tbsp chardonnay vinegar 400g/14oz gooseberries, stems removed 50g/1¾oz sugar 1 tbsp chardonnay vinegar Method To make the pickling liquid, put the vinegar, sugar, salt, mustard seeds and 100ml/3½fl oz of water in a saucepan and bring to the boil. Simmer for 5 minutes and then remove from the heat and leave to cool. Once cooled, transfer to an airtight container, add the dill and leave to pickle in a cool place for 1 hour. To make the pickled mackerel, coat the fillets all over with sea salt and leave for 10 minutes. Mix 50ml/2fl oz of the pickling liquid with the honey, soy sauce, mustard, rice vinegar, lemon juice and a pinch of salt in a small bowl. Rinse the fillets and place in the pickle bowl. Cover the bowl with cling film and refrigerate for 2 hours.To make the kohlrabi salad, fill a heavy-based saucepan or deep fat fryer with the olive oil and bring to 50–60C (CAUTION: never leave hot oil unattended). Season the kohlrabi with sea salt and then carefully lower into the oil and leave to cook for 2–3 hours, or until tender.Place the radishes in a small bowl and stir in 1–2 tablespoons of olive oil. Season with salt.For the gooseberries, heat a saucepan until hot then tip in the gooseberries, sugar, chardonnay vinegar and a dash of water. Roll the gooseberries around until the skins just start to crack and then remove from the heat. Serve the pickled mackerel fillets with the radishes, kohlrabi salad and gooseberries on the side. Garnish with fresh dill. To make the pickling liquid, put the vinegar, sugar, salt, mustard seeds and 100ml/3½fl oz of water in a saucepan and bring to the boil. Simmer for 5 minutes and then remove from the heat and leave to cool. Once cooled, transfer to an airtight container, add the dill and leave to pickle in a cool place for 1 hour. To make the pickling liquid, put the vinegar, sugar, salt, mustard seeds and 100ml/3½fl oz of water in a saucepan and bring to the boil. Simmer for 5 minutes and then remove from the heat and leave to cool. Once cooled, transfer to an airtight container, add the dill and leave to pickle in a cool place for 1 hour. To make the pickled mackerel, coat the fillets all over with sea salt and leave for 10 minutes. Mix 50ml/2fl oz of the pickling liquid with the honey, soy sauce, mustard, rice vinegar, lemon juice and a pinch of salt in a small bowl. Rinse the fillets and place in the pickle bowl. Cover the bowl with cling film and refrigerate for 2 hours. To make the pickled mackerel, coat the fillets all over with sea salt and leave for 10 minutes. Mix 50ml/2fl oz of the pickling liquid with the honey, soy sauce, mustard, rice vinegar, lemon juice and a pinch of salt in a small bowl. Rinse the fillets and place in the pickle bowl. Cover the bowl with cling film and refrigerate for 2 hours. To make the kohlrabi salad, fill a heavy-based saucepan or deep fat fryer with the olive oil and bring to 50–60C (CAUTION: never leave hot oil unattended). Season the kohlrabi with sea salt and then carefully lower into the oil and leave to cook for 2–3 hours, or until tender. To make the kohlrabi salad, fill a heavy-based saucepan or deep fat fryer with the olive oil and bring to 50–60C (CAUTION: never leave hot oil unattended). Season the kohlrabi with sea salt and then carefully lower into the oil and leave to cook for 2–3 hours, or until tender. Place the radishes in a small bowl and stir in 1–2 tablespoons of olive oil. Season with salt. Place the radishes in a small bowl and stir in 1–2 tablespoons of olive oil. Season with salt. For the gooseberries, heat a saucepan until hot then tip in the gooseberries, sugar, chardonnay vinegar and a dash of water. Roll the gooseberries around until the skins just start to crack and then remove from the heat. For the gooseberries, heat a saucepan until hot then tip in the gooseberries, sugar, chardonnay vinegar and a dash of water. Roll the gooseberries around until the skins just start to crack and then remove from the heat. Serve the pickled mackerel fillets with the radishes, kohlrabi salad and gooseberries on the side. Garnish with fresh dill. Serve the pickled mackerel fillets with the radishes, kohlrabi salad and gooseberries on the side. Garnish with fresh dill.