Soused overnight in white wine vinegar and served on freshly griddled rye bread this is our favourite mackerel recipe originating from Scandinavia. The crisp cucumber salad cuts through the oiliness of the fish and is the perfect compliment to this tasty dish.
To begin, place the white wine vinegar, sugar, salt, bay leaves, coriander seeds and lemon zest in a saucepan and bring to the boil. Remove from the heat and allow to cool completely.
Arrange the mackerel fillets in a shallow dish and pour the cooled liquid over the top. Refrigerate for 24 hours.
Thinly slice some cucumber and red onion and place in the sousing liqueur for 5 minutes before serving.
Toast the rye bread in a griddle pan and mix the dill and crème fraiche together. Drain off and pat dry the cucumber and red onion. Lay some of the sliced cucumber on the rye bread.
Flake the mackerel on top of the cucumber, drizzle over the crème fraiche and dill and finish with a squeeze of lemon juice. Garnish with the red onion and enjoy.
Notes
It is essential to make sure the sousing liqueur is completely chilled before pouring over the mackerel, otherwise the heat from it will partly cook the fish and ruin the dish.