Recipe for soused mackerel and sweet mustard and dill mayonnaise
8 mackerel, 1 thinly sliced onion, 1 tsp whole black peppercorns, 6 whole cloves, 1 teaspoon salt, 1 teaspoon sugar, 1 bay leaf, 300ml (10 fl oz) white wine vinegar, Sweet mustard and dill mayonnaise (see recipe below).
Gut, wash and fillet the herrings, making sure there are no bones, a tall order with herring but do your best. Roll up the fillets skin side out and pack tightly into a cast-iron casserole. Sprinkle over thinly sliced onion, peppercorns, cloves, salt, sugar, vinegar and a bay leaf.
