Marinated Mackerel With Dill And Horseradish Cream Recipes

HORSERADISH DILL SAUCE

Horseradish Dill Sauce image

Great on smoked salmon, smoked trout, a juicy hamburger or roast beef! I love the Horseradish Dill Sauce from Annie Gunn's (a restaurant here in St. Louis. . .they serve it with their smoked seafood platter), so I made an attempt to recreate it here and it's not bad :)

Provided by januarybride

Categories Sauces

Time 5m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon horseradish
1 teaspoon minced garlic
1 tablespoon fresh dill
1/2 teaspoon dried dill
1 tablespoon chopped chives
1/4 teaspoon no salt all purpose seasoning (I used Don's Flavor Enhancer With Very Low Sodium)
1/8 teaspoon seasoning salt

Steps:

Mix together all ingredients and refrigerate for at least 2 hours prior to serving. (It is best if left 24 hours for flavors to truly come together).

PICKLED ARCTIC CHAR WITH HORSERADISH CREAM & LEMON-MARINATED

Pickled Arctic Char With Horseradish Cream & Lemon-Marinated image

I haven't tried this one yet, but it looks really good. It's from Sara's Secrets on the food network. It's actually an open faced sandwich. Note: Since Arctic char is rather hard to find and expensive to get your hands on, I have substituted salmon for this recipe. This was posted for Zaar World Tour 05

Provided by Amis227

Categories Lunch/Snacks

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

6 ounces boneless skinless salmon
kosher salt, as needed
4 tablespoons white wine vinegar
3 tablespoons sugar
chopped peeled fresh ginger
1 English cucumber, cut into 2-inch sections
2 lemons, juice of
1 inch section lemon peel
2 tablespoons sugar
2 tablespoons chopped dill
sea salt
2 tablespoons grated fresh horseradish
2 tablespoons whipped cream
1 tablespoon sour cream
salt & freshly ground black pepper

Steps:

Thinly sliced whole wheat bread (about 3 by 3-inches wide), as needed.
To make the Arctic Char:
Thinly slice the Arctic char into 1/4-inch thick slices and rub them with kosher salt. In a bowl, whisk together the vinegar, sugar, and ginger. Put the arctic char in the vinegar mix and refrigerate for 1 hour.
To make the Lemon-Marinated Cucumber Salad:
Using a Japanese-style mandolin, julienne the cucumber and transfer to a bowl. Add the lemon juice and peel, sugar, and dill. Season with sea salt, to taste.
To make the Horseradish Cream:
In a bowl, whisk together all of the ingredients and season with salt and pepper, to taste.
To serve, spread the bread slices with the cream and top with the Arctic char and cucumber salad.

Nutrition Facts : Calories 143.9, Fat 2.7, SaturatedFat 0.9, Cholesterol 24.6, Sodium 36.6, Carbohydrate 24.9, Fiber 3, Sugar 17.1, Protein 9.8

MARINATED MACKEREL WITH DILL AND HORSERADISH CREAM

Marinated Mackerel with Dill and Horseradish Cream image

This lightly pickled mackerel is "cooked" through by the acid in the vinegar. Use high-quality fish, and keep it refrigerated until you marinate it. Use a glass or ceramic baking dish as metal can interfere with the pickling process. Both Spanish and king mackerel are fished using low-impact methods, and populations in the Atlantic and the U.S. Gulf of Mexico are thriving. They reproduce in high numbers and mature quickly, so mackerel are considered safe from overfishing. Start this recipe the night before serving so the fish has time to marinate.

Yield serves 6 to 8 as a starter

Number Of Ingredients 14

Ingredients

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 crème fraîche
1 cup minced fresh dill
1/4 cup prepared horseradish
Toast points or crackers for serving

Steps:

Rinse the mackerel fillets and pat them dry. Lay the fillets in a glass or ceramic baking dish, skin side down, and season with salt.
In a saucepan, combine the shallots, wine, vinegar, honey, peppercorns, coriander seeds, juniper berries, bay leaves and 2 tablespoons salt. Bring to a boil. Decrease the heat to medium and simmer, uncovered, for 5 minutes.
Turn off the heat and pour the hot liquid over the mackerel. Cover tightly and let cool to room temperature, then refrigerate overnight.
Put the sour cream in a large bowl. Set aside a few tablespoons of the dill for garnish, and fold in the remaining dill and horseradish. Season with salt and pepper.
To serve, drain the mackerel. Break off pieces of mackerel and place them on the toast points. Arrange the toast on a platter. Season with salt and pepper, and spoon a little of the sour cream mixture onto each toast point. Scatter the reserved dill over the top. After marinating, the mackerel can last 1 day in the refrigerator.

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