This pickled mackerel recipe from Christoffer Hruskova may look very contemporary but in fact it features classic flavour combinations. The pickling technique used for the mackerel is very traditional to Scandanavian cuisine
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To make the mackerel pickle, mix the vinegar, water, sugar and sea salt together in a saucepan and bring to the boil. Remove from the heat and allow the pickle to cool to room temperature
70ml of white wine vinegar
30ml of water
30g of caster sugar
1 pinch of sea salt
Ensure the mackerel fillets are de-boned and then place flesh side down in the pickle for 1 hour
4 fresh mackerel fillets
For the buttermilk snow, combine the milk and cornflour in a saucepan and whisk over a low heat until the mixture thickens. Remove from the heat and allow to cool to tepid before adding the buttermilk
50ml of milk
1/2 tbsp of cornflour
250ml of buttermilk
Season to taste with a pinch of salt and lemon juice and mix well. Freeze the mixture in a shallow tray
1 dash of lemon juice
1 pinch of salt
Blanch the dill in boiling water for 20 seconds and then refresh in ice cold water. Squeeze all of the water out of the dill. Blend with the rapeseed oil until very smooth and then strain through a fine sieve
100g of dill
100ml of rapeseed oil
Peel the cucumber and slice into 2cm pieces. Place the pieces in a bowl and cover with salt for around 20 minutes
Remove the buttermilk from the freezer and run through the mix with a fork, so that the buttermilk resembles fine snow
Finally, mix the cucumber pieces and dill oil together
To plate, remove the mackerel from the pickle and serve with the buttermilk snow and cucumber and dill oil, garnish with some freshly chopped dill
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