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

1. Line a tin with enough clingfilm to leave plenty for wrapping fish - 3 layers at least (see video).
2. Lay boned makerel fillets on clingfilm.
3. Mix other ingredients - cover fish with it.
4. Wrap fish in clingfilm, then wrap in another couple of layers followed by a layer of tinfoil.
5. Put weights on top of fish parcel and refridgerate for 24 hours.
6. Rinse fillets in cold water.
7. Slice and serve!