A fresh summer starter or light lunch - the flavours marry deliciously together and the whole dish is very tasty yet healthy and light too.
Prep: 10 mins then 15 mins the following day
Marinating time: 24 hrs
Preparation is mainly the day before - putting the filets into the marinade and leaving them for 24 hours in the fridge and you can make the red onion pickle the day before too. Then just slice the fish thinly and arrange before serving.
Accompany with Prince.
8 mackerel filets, boned & skin-on
1 bunch of chopped mint
500 g coarse sea salt
250 g caster sugar
75cl orange juice
2 tbsp coffee granules
For the red onion pickles
1 red onion
30cl apple cider vinegar
2tsp caster sugar
1tbsp olive oil
Prepare the mackerel
Combine salt, sugar, coffee and orange juice in a bowl.
Lay two sheets of cling film in a dish with high edges and large enough to accommodate the mackerel filets laid out in a single layer. Put half the marinade in the dish. Arrange the mackerel filets in the dish, skin side down. Sprinkle with half of the mint. Cover with the rest of the marinade. Pull the film tightly over the fish to make a sealed parcel. Place a weight on the fish, for example a 1 litre milk carton, and put in the fridge for 24 hours.
The following day, take the fish out of the cling film and rinse off the marinade with water - rinse really well to be sure to avoid a saltiness and then pat dry with kitchen paper.
With a very sharp knife, slice very thin strips of fish from the filets and put to one side.
Prepare the pickled red onion
In a saucepan, simmer the vinegar and sugar. Add the peeled and quartered red onion. Cook, simmering for 10 minutes. Drain and reserve.
On a flat plate, arrange the mackerel strips eg in a round or other shape. Top with red onion pickle strips, and the rest of the chopped mint. You can serve this gravlax with a crunchy broccoli salad or some simple leaves.