Cured mackerel Recipe

Mackerel filleted and lightly cured in thyme and black pepper

  • Preparation
    15hrs
  • Cooking time
    0mn
  • Rest time
    2hrs
Rate this recipe
(3 votes) 5/5
Ingredients
Pour people
  • Mackerel fillet(s) : 6 whole
  • Maldon salt : 100 g
  • Caster sugar : 100 g
  • Fresh thyme : 6 sprig
  • Black peppercorns : 20 g
Method
  • ETAPE 1

    Grind the salt, sugar, thyme sprigs and peppercorns in a pestle and mortar. Scatter half over the base of a shallow dish, lay the mackerel fillets on top and cover with the rest of the cure. Leave for a couple of hours for a light cure, or for up to twelve hours. Rinse well under running water, then skin the mackerel and slice, thinly or thickly, as you like.

Chef's tip

«You can adjust the ratio of salt to sugar as you wish - some like more salt, some more sugar.»

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