Ingredients
Pickled daikon and radish
Method
Main
1.For pickled daikon and radish, place daikon and radish in separate small bowls. Bring vinegars and sugar to the boil in a small saucepan over medium heat, stirring occasionally until sugar is dissolved, then remove from heat, cool slightly, pour half over daikon and remainder over radish and set aside to cool.
2.Arrange mackerel, daikon and radish on serving plates, scatter over capers, lemon rind and sorrel, season to taste, drizzle with a little of the vinegar pickling liquid and a little oil and serve.
If wood sorrel leaves are unavailable, substitute baby sorrel leaves or baby cress.
This recipe is from the February 2011 issue of
.
Drink Suggestion: 2010 Uehara Shuzo Soma no Tengu Junmai, Shiga, Japan Drink suggestion by Katrina Birchmeier
Notes