Dill & fruit smoked mackerel

Preparation

1. Mix lemon juice, cider vinegar, white wine vinegar, raspberry wine vinegar, and olive oil

2. Add approx 50g sugar and stir until it dissolves

3. Taste the mix - it should be sharp and quite sour, but with some sweetness
4. Peel the skin off the back of the mackerel fillets making sure to leave them fully intact.
5. Take several pieces of dill and make a layer in the bottom of a deep dish which isn't too wide.

6. Scatter approx 1tbsp sugar over the dill.
7. 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.

8. Take several more pieces of dill and make a layer on top of the mackerel (大约 5-6 pieces per layer)
9. Scatter another tbsp of sugar over.
10. Repeat to create more layers until all the mackerel is used up.
11. Pour over the marinade, it should just about cover all the fish. Make more if needed.
12. Cover with clingfilm and leave in the fridge.
13. Rotate the fish once a day, adding more dill and sugar.

14. The flavour improves with extra marinading. The dish can be served after 1 day, but ideally leave for 4-7 days before serving.

Notes

• Original recipe credit: Mark Winn-Smith

Ingredients

• 1Kg boneless smoked mackerel
• 3-4 whole lemons
• 70g fresh dill
• 100g Muscovado sugar
• 75ml Olive oil
• 150ml Cider Vinegar
• 150ml White Wine Vinegar
• 150ml Raspberry Wine Vinegar

Equipment

• Mixing bowl or dish
• Large shallow tray
• Cling film
• Sieve

Nutritional Facts

• Serving size: 225.2g
• (19% / 24%)   Calories: 477kcal
• (56%)Total fat: 31g
• (33%)   Saturated fat: 6.6g
• (61%)   Unsaturated fat: 21.2g
•     Mono: 15g
•     Poly: 6.2g
• (31%)   Cholesterol: 94mg
•   Trans Fat: 0g
• (5%)Total carbohydrates: 15g
•   Starch: 0g
• (2%)   Sugars: 0.6g
•     Sucrose: 12g
•     Glucose: 0g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0.1g
•     Galactose: 0g
• (3%)   Fibre: 0.8g
• (60%)Protein: 30g
• Salts
• (6%)   Sodium: 114mg
• (18%)   Potassium: 628mg