Delicate, silky, and full of bright flavor, this homemade cured mackerel is an elegant appetizer made with just a few simple ingredients. No cooking is needed – just a day in the fridge for a beautiful, restaurant-worthy result.
Ingredients
- 1 mackerel
- 1 tbsp salt
- 1 tbsp sugar
- 3 garlic cloves
- 1 tsp black pepper
- Fresh dill
- Olive oil
Instructions
- Split the mackerel into 2 fillets and remove the bones.
- Blitz the salt, sugar, pepper, dill, and olive oil into a paste.
- Coat the bottom fillet, cover with the top half, and wrap tightly in cling film like a candy.
- Cure in the fridge for 24 hours, then freeze until firm. Remove the film and skin to serve.
Tips
- Use the freshest mackerel you can find for the best flavor.
- Wrap the fillets very tightly so the cure stays in contact with the fish.
- Freeze until firm before slicing for clean, thin slices.
For more fish dishes, try our salmon and soup. For more cooking inspiration, visit Allrecipes and Serious Eats.
Nutrition: per 100 g: 202 kcal, protein 13.3 g, fat 8.8 g, carbs 17.4 g.