(Photo: Anette Broteng Christiansen, ThorNews)
Right now shoals of mackerel are visiting Norwegian fjords, and pickled mackerel is a traditional recipe that tastes delicious and fresh. The fish in this recipe was just caught a few hours ago – and it is important that the mackerel is completely fresh when you prepare this dish.
Pickled mackerel can be served both hot and cold, but traditionally it is served cold. After it has simmered on low heat, it is important to cool the mackerel as quickly as possible. Place the pan in a large tub of cold water to cool quickly.
Preparation time: 3o minutes.
Mackerel: 800 grams (about 30 oz)
Water: 2 liters (about 0.5 gal)
Salt: 1 ½ – 2 tablespoons
Vinegar: 1 ½ – 2 tablespoons
Whole peppercorns: 8-10
Bay leaves: 1 ½ – 2
Clean and wash the fish carefully. Cut the mackerel into 3-4 centimeters (about 1.5 in) wide slices.
Boil water with salt, vinegar, pepper and bay leaves. Season after your own taste, but the brine should taste fresh.
Place the fish in the boiling brine. Let it cook on low heat for about 10-15 minutes until the meat loosens from the bones. Place the pan in a large tub of cold water or in a cooler because it is important to rapidly cool the brine.
Serve with boiled new potatoes, lettuce and sour cream added green or black pepper.
Recipe by: Thor Lanesskog, ThorNews
Inspired by: Ingrid Espelid Hovig