Gravad Mackerel with Dill Cream Sauce

Ingredients

Course: Starter
Servings: 4

• 6 fresh mackerel fillets – filleted and skinned

• 25g demerara sugar

• 25g coarse salt (table salt will be fine)

• Small handful fresh dill

• Coarsely ground black pepper

Sauce

• 1 tub crème fraiche – 225g

• Small bunch dill – finely chopped

• 1 rounded teaspoon demerara sugar

Method

Day 1

1. Lay the fillets in pairs in a shallow dish with the curing mixture between them.

2. Add a suitable-sized smaller dish on top and weigh it down with fine Shetland beach stones.

3. Leave in a cool place and check each day, turning them over and making sure that the curing mixture – which will now be very liquid – is reaching all the fish.

Day 3 (or 4)

1. Mix the sauce ingredients thoroughly and transfer to a small dish.

2. Scrape the peppercorns and dill off the fillets and pat them dry with kitchen paper.

3. Slice thinly at an angle and serve with the sauce on oatcakes, ryebread or a dark beremeal bannock.