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Gooseberry salsa

I am indecently proud of this recipe.

Prep:

Cook:

Serves:

    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

    Ingredients:

    ● 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

    Method:

    ● 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.

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