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Soused Mackerel
6 Mackerel Fillets
3 White Onions peeled & sliced
80g Caster Sugar or Sugar Substitute
20 fl.oz. White Wine Vinegar
30g Sultanas soaked in water
25g Pine Nuts
2 tbsp Parsley, chopped
Plain Flour
Salt & Pepper

In a large oven tray place the onions, sugar and vinegar and combine well.
Foil the top and bake at 180 for 1-2 hours.
Season the flour then flour the fillets and fry in vegetable oil in a wok or large pan until the flesh is golden in colour.
Now in a non metal container make layers of onion scattered with nuts, herbs and sultanas and then the fish. Repeat ending with onion mixture.
Cover with greaseproof paper and place in the fridge.
Will keep for 3 weeks.

To Serve
Place on crisp rye bread or toasted rye bread. A sprinkling of herbs - dill or sorrel – may be added.
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