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We are completely immersed in nature here on our peninsula in Studland on the Jurassic Coast in Dorset, watching our heath, shoreline and woodland change throughout the seasons is a constant source of inspiration for us. We have designed our foraging and wild food adventures to get you close to nature and to let us guide you through what makes this area of Dorset so special and unique.
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Friday Foraged Recipe #5 | Sea-Salt & Blackberry Cured Mackerel


Friday Foraged Recipe #5 | Sea-Salt & Blackberry Cured Mackerel

Grab your fishing line and your bucket, your wellies and your woollies. This week’s recipe is for your beach holidays and for the coastal dwellers and is as simple as Simon…

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Time: 30 minutes (+ fishing time)
Makes: 4 portions

4 filleted mackerel
1 litre of water to 500g of sea-salt
100ml of white wine vinegar
100ml or so of blackberry puree
Lemon or lime zest

How to:

  1. Once you have caught some mackerel (or bought local) and it is suitably filleted, pop them in a dish and cover with the salt water. Leave this for 20 minutes
  2. Mix together your blackberry puree, zest and white wine vinegar and, after getting rid of the salt water and patting the cured fillets dry with kitchen roll/newspaper/tea towel, pour the mixture over the fillets
  3. Leave the fillets for another 10 minutes and then say hello to the most simple and scrummy sea grub
  4. Serve with samphire and sea purslane

We dined on this tasty recipe at our Foraged Feast using a hand made Studland blackberry puree and it worked an absolute treat. Commonly, curing recipes use sugar so if you don’t have a bottle of something hand made and sweet you could use 50g of sugar in the above recipe to mix with the vinegar instead. More than that, if you are in toe-dipping distance of the sea, as we are, then you can use sea water instead. And finally, if you are feeling adventurous (we should hope so!) then why not have a go at making a rosehip syrup while the hedgerows are full of them and use this to sweeten the mackerel? Let us know how it goes…

*This recipe has been adapted from Richard Corrigan’s simple summer fish recipe using sea water, take a goose here

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