Gooseberry salsa

By Mark Diacono, July 10, 2014

I am indecently proud of this recipe. My wife is no great fan of home smoked mackerel or very sharp/sour food, but she loves the combination of mackerel and this salsa. It works beautifully with smoked or grilled fillets and I guess it would be a fine partner to goose or duck too.

Serves: 4


● 4 tbsp caster sugar
● 3 tbsp white wine vinegar
● 150g gooseberries, topped and tailed
● 3 shallots, finely sliced
● Finely grated zest and juice of 1 lime
● A small handful of mint, finely shredded
● A small handful of chives, chopped
● 2 lovage leaves, very finely chopped
● Sea salt and freshly ground black pepper


● Put the sugar, wine vinegar, a good pinch of salt and a few twists of pepper into a pan and bring slowly to a simmer.

● Add the gooseberries to the pan and cook gently, stirring frequently, for a couple of minutes only – you don't want the fruit to soften. Take off the heat and cool.

● Stir in the shallots, lime zest and juice, and the chopped herbs. Cover and refrigerate for a couple of hours or more before serving to allow the flavours to mingle.

From A Year at Otter Farm, by Mark Diacono, is published by Bloomsbury, £25, hardback

Last updated: 3:21pm, July 10 2014