Spicy salted mackerel
6 servings
20 minutes
Recipe from Svetlana Krotkova's book "I choose fish! A complete guide to choosing and cooking from a third-generation fisherman.
1
Bring the water to a boil.
- Water: 500 ml
2
Dissolve salt and sugar in it, add bay leaf and a few black peppercorns.
- Salt: 2 tablespoons
- Sugar: 1 tablespoon
- Bay leaf: 1 piece
- Black peppercorns: to taste
3
Cool the resulting brine to room temperature.
4
Fillet the fish, remove the bones and skin, and cut into small pieces.
5
Soak the fish in brine for 1-1.5 hours.
- Mackerel: 1 piece
6
Slice the onion into feathers and chop the dill.
- Onion: 0.5 head
- Dill: 1 bunch
7
Take pieces of fish out of the brine, dry them on paper towels, and then layer them in a jar. Between the layers of fish, add dill and onion, black pepper, and mustard seeds.
- Mackerel: 1 piece
- Dill: 1 bunch
- Onion: 0.5 head
- Black peppercorns: to taste
- Mustard seeds: 0.5 teaspoon
8
Pour vinegar and olive oil into the jar from the top. The fish will be ready in a day.
- Apple cider vinegar: 1 tablespoon
- Olive oil: 1 tablespoon
9
Consume the prepared fish within 3 days.