Cured mackerel fillets with dill, lemon and black pepper Recipe

A Swedish take on the classic gravadlax using mackerel instead of salmon .

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(18 votes) 4.1/5

Les ingrédients

Pour people
  • For the fish
  • Mackerel fillet(s) : 6 whole
  • Maldon salt : 50 g
  • Caster sugar : 50 g
  • Dill : 0.25 bunch
  • Coarse ground black pepper : 15 g
  • Lemon(s) : 1 whole
  • To serve
  • Thick crème fraiche : 100 g
  • Slice(s) of rye bread : 12 whole


  • ETAPE 1

    Remove any pin bones in the fish if necessary.

  • ETAPE 2

    Chop the dill, zest the lemon and mix with the salt and sugar. Sprinkle a thin layer of the 'cure mix' on to a tray and place the mackerel fillets on top. Season the top of the fish with more cure mix so the fish is completely covered. Leave for 10 minutes to cure.

  • ETAPE 3

    Wash off the cure mix thoroughly then pat dry with a clean cloth.

  • ETAPE 4

    Thinly slice and enjoy on rye bread with crème fraiche.

Chef's tip

«Careful not to over cure the fish or it will become too salty. »

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