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Dill Cured Mackerel, Chargrilled Cucumber, Pickled Pearl Onions, Dill Aioli & Sesame Seed


The Wychwood Inn is an award-winning, family run Cotswold restaurant, hotel and pub located in the picturesque village of Shipton-under-Wychwood, Oxfordshire. Known simply as ‘Shipton’ by locals, this small village sits on the edge of the Cotswolds, a national Area of Outstanding Natural Beauty. The kitchen is the domain of...


  • 1

    Step 1

    For the mackerel – blitz all ingredients together and cover the mackerel. Leave for 2 hours, wash off and pay dry.
  • 2

    Step 2

    For the dill oil – warm the oil with two bunches of dill to 50°C. Blitz and strain the mixture before covering the mackerel fillets with 200ml of the oil and leave until ready to serve.
  • 3

    Step 3

    For the chargrilled cucumber – cut the cucumber in to 4 pieces, evenly trim the edges then lightly salt and leave for 15 minutes. Chargrill evenly for 30 seconds on each side then refrigerate until required.
  • 4

    Step 4

    For the pickled pearl onions – pickle the pearl onions in a mixture created from the rest of the ingredients for 3 hours.
  • 5

    Step 5

    For the dill aioli – mix all of your ingredients together in a bowl except the oil. Slowly pour the oil into the bowl, continuously mixing until it emulsifies into a mayo consistency.
  • 6

    Step 6

    To serve – take the chargrilled cucumber out of the fridge, bring back to room temperature
    and then add to the plate. Top with the pickled pearl onions. Add your marinated mackerel fillet to the side. Add a generous amount of the Dill Aioli to the plate and dress with oyster leaves and toasted sesame teams. Serve with fresh bread.


26 Total
  • Dill Cured Mackerel
  • 4 Country Range Juniper Berries
  • 4 mackerel fillets
  • ½ bunch dill
  • 50 g caster sugar
  • 50 g rock salt
  • Lemon peel of ½ lemon
  • Dill Oil
  • 700 ml Country Range Vegetable Oil
  • 2 bunches of dill
  • Pickled Pearl Onions
  • 2 Country Range Juniper Berries, crushed
  • 40 ml Country Range White Wine Vinegar
  • 200 g pearl onions
  • 15 g sugar
  • 15 g dill
  • 5 kombu (kelp)
  • Dill Aioli
  • 3 Country Range Medium Free Range Egg, yolks
  • 2 tsp Country Range Dijon Mustard
  • 1 tbsp Country Range Garlic Purée
  • 500 ml dill oil
  • 1 tsp table salt
  • To Serve
  • Country Range Sesame Seeds, toasted
  • Chargrilled cucumber

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