Mackerel Gravlax
Ingredients
- 6 Mackerel Fillets
- Bunch of Fresh Mint - roughly chopped or ripped
- 25g Course Sea Salt
- 25g Caster Sugar
- 75ml Fresh Orange Juice
- 1 tbsp Blyde Welcome Coffee
Method
- Line a tin with enough clingfilm to leave plenty for wrapping fish - 3 layers at least (see video).
- Lay boned makerel fillets on clingfilm.
- Mix other ingredients - cover fish with it.
- Wrap fish in clingfilm, then wrap in another couple of layers followed by a layer of tinfoil.
- Put weights on top of fish parcel and refridgerate for 24 hours.
- Rinse fillets in cold water.
- Slice and serve!