Pickled mackerel
Swedish pickled mackerel with onions is a traditional dish that is often served as part of the smorgasbord, but can be enjoyed all year round.
Ingredients
- 250ml/9fl oz white vinegar
- 125²µ/4½´Ç³ú sugar
- 1 tbsp salt
- 1 tsp whole allspice
- 1 tsp whole cloves
- 1 tsp mustard seeds
- 2 bay leaves
- 1 cinnamon stick
- 2 large onions, thinly sliced
- 1kg/2lb 4oz mackerel fillets, cleaned and cut into bite-sized pieces
- slices, to serve
Method
Combine the vinegar, 250ml/9fl oz water, sugar, salt, allspice, cloves, mustard seeds, bay leaves and cinnamon stick in a large saucepan. Bring to the boil and stir until the sugar is completely dissolved. Reduce the heat and simmer for 5 minutes. Add the onions to the pan and simmer for 2–3 minutes.
Layer the mackerel and onions in a large sterilised glass jar or container. Pour the pickling liquid over the fish and onions, making sure that they are fully submerged. Cover the jar or container with a lid and refrigerate for at least 24 hours. The longer the mackerel marinates, the more flavourful it will become. Keep refrigerated and eat within 3 days.
Serve the pickled mackerel cold on rye bread.
