Marinated Mackerel with Dill and Horseradish Cream

• 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.

mackerel, salt, shallots, white wine, white wine vinegar, honey, black peppercorns, coriander seeds, juniper berries, bay leaves, sour cream, dill, horseradish, points

Taken from www.epicurious.com/recipes/food/views/marinated-mackerel-with-dill-and-horseradish-cream-381395 (may not work)