Gravad Mackerel
Prep 25 min Total 50 hr
Gravad Mackerel © kvalifood.com
Gravad mackerel is made the same way as gravlax: the fillets are rubbed with salt, sugar and pepper, packed in plenty of dill and left in the refrigerator for 1–2 days. The result is silky, well-seasoned fish with a good dill flavour. Serve with gravlax sauce and rye bread.
Ingredients
Yields 4 servings
- 2 large mackerel, boned (4 fillets)
- 1½ tbsp salt
- 1½ tbsp sugar
- 1 tsp white pepper, crushed
- 2 bunches fresh dill
Gravlax sauce
- 1 tbsp sweet mustard
- 2 tbsp coarse-grain mustard
- 1 dl oil
- 2–3 tbsp dill vinegar (or white wine vinegar)
- 3–4 tbsp fresh dill, finely snipped
- sugar, optional, to taste
To serve
- rye bread
Directions
Cure the mackerel
Clean the fillets carefully and check thoroughly for bones. Mix the salt, sugar and crushed peppercorns. Rinse and dry the dill.
Snip a generous amount of dill into the bottom of a flat dish. Rub the flesh side of all the fillets with all of the salt-sugar mixture. Place two fillets on the dill, flesh side up. Snip a third of the remaining dill over them. Lay the other two fillets on top, skin side up. Snip the rest of the dill over.
Leave to cure
Cover with foil and place a light weight on top (for example a plate with a tin on it). Refrigerate for 1–2 days. Turn the fish 1–2 times, always keeping the skin facing outward.
Gravlax sauce
Whisk the sweet mustard, coarse-grain mustard, oil and vinegar together. Stir in the dill. Season with a little sugar if you like. Leave the sauce to stand for at least 1 hour.
Serving
Scrape the dill off the fillets and slice them thinly on the diagonal, cutting down towards the skin. Serve with gravlax sauce and rye bread.
Notes
- The same proportions work for 8 herrings, 3–4 trout or about 250 g of centre-cut salmon.
- Mackerel and herring must be frozen for at least 24 hours after curing if they have not already been frozen. This kills any parasites.
- Gravad mackerel can be frozen for up to 3 weeks.
- If fresh dill is not available, use dried dill — both for curing and for the sauce.
- The fillets should be sliced thinly on the diagonal, just like smoked salmon. Use a sharp, long knife.
See Also
