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Beetroot-cured mackerel with horseradish dressing
- 12 skinless mackerel fillets
- oil , for frying
- 100g watercress
- 10g star anise
- 1 tsp black peppercorns
- 3 tbsp coriander seeds
- 7 juniper berries
- 1 tsp fennel seeds
- 3 bay leaves
- 6 sprigs thyme
- 150g brown sugar
- 100g rock salt
- 2 small beetroot , peeled and grated
- 4 tbsp soured cream
- 1 tbsp horseradish , grated
- a small handful chives , chopped
- juice of lemon
- 100g fromage frais or cottage cheese
Directions:View on BBC Good Food
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