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+ servings

Mackerel Under a Fur Coat

A raw fish preparation that is light and refreshing and suitable for nearly any white fish
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Prep Time 20 mins
Course Appetizer, Side Dish
Cuisine European
Servings 4
Calories 364 kcal


  • 1 lb mackerel fillet
  • 1 lb beets roasted
  • 1 small shallot
  • ¼ cup parsley chopped
  • 4 tbsp olive oil
  • 3-4 tbsp capers
  • tbsp sherry vinegar
  • tbsp Dijon mustard
  • 1 small lemon zest
  • Salt and pepper to taste
  • Rye toast, crostini, or crackers to serve


  • After your fish has thawed, salt the fillet liberally and let rest 6-8 minutes, then rinse in ice water and immediately pat dry. This vastly improves the texture of previously frozen fish by pulling excess moisture out.
  • Remove skin and pin bones from your mackerel fillet(s) and cut into small pieces. If you have any aversion to “fishiness” go for a rough mince, otherwise a dice or chop to your desired consistency.
  • On a separate cutting board, remove the skin from your beets and break them down into a medium dice.
  • In a bowl, whisk the remaining ingredients, reserving some lemon zest for a garnish.
  • Separately, dress the chopped mackerel and the diced beets with your dressing.
  • Using a round mold, a cookie cutter or an oiled ramekin, layer your dressed ingredients and plate. Serve with rye toast, crostini or crackers.


Calories: 364kcalCarbohydrates: 13gProtein: 25gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 53mgSodium: 420mgPotassium: 885mgFiber: 4gSugar: 8gVitamin A: 437IUVitamin C: 16mgCalcium: 60mgIron: 3mg
Keyword Fish, White fish
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