This recipe also works well with herring, sardines, or even mullet instead of mackerel. The idea is to use the chopped beets from the treatment as a garnish as well. After hardening, it can be stored in the refrigerator for 10 days.
timing
Preparation time: 15 minutes, plus cooling and marinating time
Cooking time: 5 minutes
service
4 As a starter
material
Salted mackerel
- Apple cider vinegar 200ml
- 30g caster sugar
- 2 teaspoons sea salt
- 16 juniper berries
- 2 bay leaves
- 150g raw beets (peeled and finely chopped)
- 4 mackerel fillets
serve
- 1 dessert apple, cored, thinly sliced and cut into matchsticks
- 1 tablespoon chopped parsley
- 1 tablespoon rapeseed oil
Method
- Mix all the ingredients for the salted mackerel except the beets and mackerel fillets with 200ml of warm water. Once it boils, remove from heat.
- Add beets and leave until completely cool.
- Arrange the mackerel fillets in a container and pour in the marinade.
- Cover and refrigerate for at least 4-5 days before serving.
- To serve, drain the mackerel fillets, leaving the beets and juniper berries, and transfer the fish to a plate.
- Mix apples with reserved beets and juniper berries, spoon onto plates and top with chopped parsley.
- To finish, scoop out a small amount of rapeseed oil with a spoon.
