Pickled mackerel and beetroot salad

Inlagd makrill med rödbetssallad

Pickled mackerel with beetroot salad

There are so many wonderful Swedish flavours packed into this delicious starter that looks so snazzy. Of course, Swedes are famous for their pickled herring, but mackerel is often more available and of better quality in the UK, so this is a good alternative. It needs to be made at least two days in advance, but the flavours improve if you can keep it a bit longer. (It will keep for several weeks in the fridge.) Chris Brookes

Summary

Recipe summary for pickled mackerel with beetroot salad

Tip

• Serve with a glass of snaps, as is traditional in Sweden.

Ingredients

4   mackerel fillets

Brining solution

140 g  cup) salt
1 litre (4 cups) water

Pickling solution

500 ml (2 cups) white vinegar (distilled malt vinegar, 5%)
250 ml (1 cup) water
50 g (¼ cup) caster (superfine) sugar
5   cloves
1   cinnamon stick
6   black peppercorns
1   bay leaf
1 tsp   black mustard seeds
1 tsp   yellow mustard seeds
3 tsp   cardamom pods, lightly crushed

Pickling vegetables

2   carrots, thinly sliced
1   onion, sliced

Salad garnish

2   small cooked beetroots, thinly sliced
100 g (4 oz) mixed salad leaves
2 tbsp   lemon and dill dressing (mix 1 tbsp lemon juice, 3 tbsp salad oil, 1 tbsp finely chopped dill and ½ tsp sugar)
    balsamic glaze (available ready-made in bottles)
    olive oil
    a few small sprigs of dill

Method

1. Pick over the fillets to check that there are no big bones left in them (small bones will dissolve in the vinegar).

2. Mix the salt and water for the brining solution, but there is no need to heat it. Place the fillets in the solution for 3 hours, or until the fish is firm.

3. Place all the pickling ingredients in a pan and bring to the boil. Simmer for 15 minutes. Let cool.

4. Put the fish fillets and the pickling vegetables in a sterilised glass jar or container. Pour the pickling solution into the jar until all the fish is covered. Prod the fish lightly to release any trapped air. Cover with a lid and refrigerate for at least two days, preferably longer.

5. Place 3 or 4 slices of beetroot on each plate. Mix the salad with the dressing, add pickled carrots and place on top of the beetroot slices.

6. Roll the mackerel up with some pickled onion in the centre and sit on top of the salad. Top with some tiny dill sprigs.

7. Drizzle with some balsamic glaze and a little olive oil.

Downloads

  printer version.pdf

  phone & tablet version.pdf

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