A Scandinavian-inspired mackerel recipe – so on-trend right now
- 2 small cucumbers, peeled and ribboned with a peeler
- ˝ onion, finely sliced
- 100ml (4fl oz) white wine vinegar
- 2tbsp sugar
- 1tsp sea salt
- 3 sprigs dill
- 4tbsp clear honey
- 100ml (4fl oz) olive oil
- 4tsp fennel seeds
- 1 lemon, sliced
- 8 juniper berries, roughly crushed
- 4 mackerel fillets
If you're not lucky enough to be near a fishmonger, fresh mackerel can be hard to find. Look for frozen fillets in supermarkets.
For the pickled cucumbers, combine all the ingredients together, cover and chill for a couple of hours, stirring every so often. In a separate, non-metallic bowl, combine the honey, oil, fennel seeds, lemon slices and crushed juniper, and add the mackerel fillets. Cover, and chill for an hour or, if possible, overnight.
When ready to cook, heat the grill to high and line a baking sheet with foil. Put the mackerel with all the marinade on to the baking sheet skin side up, and grill on high for 5 minutes or so, until the mackerel is just beginning to flake. Serve the mackerel on a platter and drizzle over the remaining marinade. Drain the cucumbers and onion from the pickling liquid and serve on the side with steamed new potatoes.
Per serving 595 calories, 42g fat (7.5g saturated), 24g carbohydrate