Cured mackerel with cucumber, dill and buttermilk
Ingredients
Fish & Shellfish
- 4 mackerel fillets
- mackerel belly, 12 pieces
Salad & Fresh Herbs
- 1/2 bunch of dill
- 60g of dill
- 15g of dill
- 2 bunches of dill
- 1 bunch of dill, finely chopped
Store Cupboard
- 50g of caster sugar
- 50g of rock salt
- 40g of sugar
- 20g of egg yolk
- 4g of ice cream stabiliser
- 3g of salt
- 15g of sugar
- 250g of brown sugar
- 250g of salt
Fruit & Vegetables
- 4 juniper berries
- lemon peel, 1/4 of a lemon
- 3 cucumbers
- 2 juniper berries, crushed
- 1 pickled onion, sliced into rings
Dairy
- 100g of crème fraîche
- 250g of milk
- 75g of whipping cream
- buttermilk
- buttermilk
Speciality Ingredients
- 10g of glucose
- 15g of trimoline
- 5g of kombu
- 1 handful of hay
- viola flowers
- oyster leaves
Oils & Vinegars
- 40ml of white vinegar
- 100g of vegetable oil