Potted mackerel

Name: Potted mackerel
Ingredients: 320g (4 fillets) British mackerel fillets; 75g flaky sea salt; 40g caster sugar; zest of 1 lemon; 1 x 25g pack dill; 100ml Greek yogurt; 1 tbsp horseradish sauce; 2-3 drops of Tabasco sauce; squeeze of lemon juice; 300g gooseberries, ends snipped (or 300g tin gooseberries, drained); 1 tbsp caster sugar; juice of ½ a lemon; 100ml vegetable oil, plus extra for cooking the mackerel; a handful of dill leaves; 1 x 28g pack flat-leaf parsley, leaves only; 2 sheets dried roasted seaweed, torn into small pieces; 110g fine asparagus, halved lengthways; ½ bulb of fennel, trimmed and thinly sliced into iced water; ½ cucumber, peeled, deseeded and diced; herbs, dill (from the 1 x 25g pack above), edible flowers such as nasturtium leaves, borage flowers or micro leaf garlic chives, to finish

www.sainsburysmagazine.co.uk

Robin Gill Rising star Robin Gill is head chef at The Dairy, where he serves up modern takes on seasonal bistro classics.

View full recipe on www.sainsburysmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.

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Ingredients

320g (4 fillets) British mackerel fillets
75g flaky sea salt
40g caster sugar
zest of 1 lemon
1 x 25g pack dill
100ml Greek yogurt
1 tbsp horseradish sauce
2-3 drops of Tabasco sauce
squeeze of lemon juice
300g gooseberries, ends snipped (or 300g tin gooseberries, drained)
1 tbsp caster sugar
juice of ½ a lemon
100ml vegetable oil, plus extra for cooking the mackerel
a handful of dill leaves
1 x 28g pack flat-leaf parsley, leaves only
2 sheets dried roasted seaweed, torn into small pieces
110g fine asparagus, halved lengthways
½ bulb of fennel, trimmed and thinly sliced into iced water
½ cucumber, peeled, deseeded and diced
herbs, dill (from the 1 x 25g pack above), edible flowers such as nasturtium leaves, borage flowers or micro leaf garlic chives, to finish