27g per serve
5g per serve
14g per serve
0.3g per serve
I was first introduced to this dish at the family party of a good friend. I managed to extract the recipe from his brother who had made developed it.
- Mix lemon juice, cider vinegar, white wine vinegar, raspberry wine vinegar, and olive oil
- Add approx 50g sugar and stir until it dissolves
- Taste the mix - it should be sharp and quite sour, but with some sweetness
- Peel the skin off the back of the mackerel fillets making sure to leave them fully intact.
- Take several pieces of dill and make a layer in the bottom of a deep dish which isn't too wide.
- Scatter approx 1tbsp sugar over the dill.
- Place one layer of the fillets on top of the dill and sugar. Try to leave as few gaps as possible, this way the marinade goes further in the dish.
- Take several more pieces of dill and make a layer on top of the mackerel (approx 5-6 pieces per layer)
- Scatter another tbsp of sugar over.
- Repeat to create more layers until all the mackerel is used up.
- Pour over the marinade, it should just about cover all the fish. Make more if needed.
- Cover with clingfilm and leave in the fridge.
- Rotate the fish once a day, adding more dill and sugar.
- The flavour improves with extra marinading. The dish can be served after 1 day, but ideally leave for 4-7 days before serving.
- 1Kg smoked boneless mackerel fillets
- 5-6 whole lemons
- 70g fresh dill
- 100g Muscovado sugar
- 75ml Olive oil
- 150ml Cider Vinegar
- 150ml White Wine Vinegar
- 150ml Raspberry Wine Vinegar
- Mixing bowl or dish
- Large shallow tray
- Cling film
Original recipe credit: Mark Winn-Smith
- Serving size: 284g
- (17% / 21%) Calories: 424kcal
- (49%)Total fat: 27g
- (25%) Saturated fat: 5g
- (51%) Unsaturated fat: 18g
- (29%) Cholesterol: 88mg
- Trans Fat: 0.0g
- (7%)Total carbohydrates: 21g
- (47%) Sugars: 14g
- (8%) Fibre: 2g
- (48%)Protein: 24g
- (6%) Sodium: 127mg
- (17%) Potassium: 611mg