Try this recipe at home and let us know how you get on!
4 mackerel fillets
200g table salt
200g castor sugar
6 juniper berries
1 shallot, finely chopped
10g capers, finely chopped
20g gherkins, finely chopped
30g diced Granny Smith
40g mayonnaise (homemade if possible) or crème frâiche
15g creamed horseradish
Season to taste
4 slices toasted sour dough (homemade if possible)
Remove skin and bones from mackerel and cut into 5mm dice, mix in remaining ingredients add salt and lemon juice to taste. Chill before serving
Serve with some toast and green salad
Serves between 4 & 6 as a starter
Crush the juniper and mix with the salt and sugar. Cover the mackerel with this salt/sugar rub and leave for 40 minutes. Then wash the rub off the mackerel and pat dry.
Dice the mackerel into ½cm cubes and mix with the shallots, capers and gherkins. Stir in the mayonnaise and season to taste. Mix in the dill.
Spread on some warm sour dough with some beetroot.