Gravadlax (cured mackerel)
- Preparation and cooking time
- Total time
- + 2 days’ marinating
- serves 12
- 12 fillets mackerel, skin on (ask your fishmonger to pin-bone them)
- 80g coarse sea salt
- sugar 100g golden caster
- (freshly ground) 15g white pepper
- large bunch dill, finely chopped
- STEP 1
Mix the ingredients for the cure in a non-metallic bowl. Sprinkle a layer of the cure mix onto the surface of a baking dish. Add the mackerel then sprinkle another heavier layer of cure mix to cover the fish. Cover with clingfilm.
Put a chopping board on top of the fish, weighed down with some tins or jars, and put in the fridge overnight.
- STEP 2
The next day, pour off any excess juice and put it back in the fridge for another night. Remove the board and weights, rub off the cure, rinse briefly and slice the flesh at an angle.
Remove the skin and serve with salad or on toasted bread with a mustardy dressing.