Pickled Mackerel Salad with Watercress, Radish, and Pistachio
This delicious salad makes a solid first course or a hearty addition to a small-plate menu. Mackerel is a fantastic fish, with rich flesh and a deep flavor that is tamed and enhanced by a quick pickling treatment. Crisp radishes and assertive watercress hold up to the forward flavors, while a sprinkling of toasted pistachios adds nice texture and crunch. For a fun variation, use the same pickling liquid on sardines. Because sardine fillets are much thinner, they can be cooked simply by heating the liquid to boiling and pouring it over the fillets. Continue as directed with the rest of the recipe.
Recipe information
Yield
serves 4
Ingredients
Pickled Mackerel
Salad
Preparation
Step 1
To make the mackerel, prepare the fish by removing any bones with tweezers. Remove the skin by laying the fillet, skin-side down, on your work surface. Insert a sharp knife between the skin and flesh. Grasping the skin with your fingers, gently saw the knife back and forth, keeping it parallel to the cutting board. Discard the bones and skin. You should end up with about 3/4 pound trimmed fish.
Step 2
In a large nonreactive saucepan over high heat, combine the carrot, garlic, onion, vinegar, water, and spices. Bring to a boil, then lower the heat and simmer for 5 minutes to blend the flavors. Decrease the heat to maintain a bare simmer, add the fish, and poach until just cooked through, 6 to 8 minutes. Pour the fish and the liquid into a nonreactive container (glass is best) and allow to cool for 10 minutes. For best flavor, refrigerate overnight, though the fish can be used as soon as it has cooled. When ready to use the fish, remove from the liquid and flake into large chunks. Reserve 2 tablespoons of the pickling liquid for use in the salad and discard the rest.
Step 3
To make the salad, wash and dry the watercress, then pick off the tenderest leaves and place in a large bowl. Trim and thinly slice the radishes and add to the bowl, along with the shallot, nuts, and fish. Season to taste with salt and cracked pepper. Combine the olive oil and reserved pickling liquid, then add to the bowl and toss the mixture gently so as not to break up the fish. Divide among 4 plates and serve.
