2mackerel fillets (about 75gm each), skin removed, sliced horizontally2 tspbaby capers in vinegar, rinsed, drainedFinely grated rindof 1 lemonTo serve:wood sorrel leaves (see note)For drizzling:extra-virgin olive oilPickled daikon and radish100 gmdaikon (about ¼ daikon), thinly sliced lengthways on a mandolin2radishes, thinly sliced into rounds on a mandolin125 ml (½ cup) eachrice wine vinegar and brown rice vinegar100 gmcaster sugar
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.
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.
Note If wood sorrel leaves are unavailable, substitute baby sorrel leaves or baby cress.
This recipe is from the February 2011 issue of Australian Gourmet Traveller.