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Pickled mackerel

Prepare
overnight
Cook
10 to 30 mins

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.

By Niklas Ekstedt

From Saturday Kitchen Best Bites

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Ingredients

Method

  1. 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.

  2. 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.

  3. Serve the pickled mackerel cold on rye bread.