Ingredients

medium beetroot (golden or otherwise) 4 a little olive oil mackerel 4, filleted for the marinade cider vinegar 50ml lemon juice 120ml bay leaves 2 a small carrot an onion garlic a small clove sugar a teaspoon coriander seeds a teaspoon juniper berries about 12 white peppercorns 5 black peppercorns 5 olive oil 80ml a little fresh dill finely chopped

Description

Wash The Beetroot And Wrap Them In Foil, Then Bake At 200°C/Gas 6 For Fifty Minutes Or So, Till Tender – Or, If You Prefer, Boil Them In Deep, Unsalted Water For About Thirty Minutes, Until Knifepoint Tender. Remove And Discard Their Skins. Slice Into

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