This pickled mackerel recipe from Christoffer Hruskova may look very contemporary but in fact it features classic flavour combinations. The pickling technique used for the mackerel is very traditional to Scandanavian cuisine
To make the mackerel pickle, mix the vinegar, water, sugar and sea salt together in a saucepan and bring to the boil. Remove from the heat and allow the pickle to cool to room temperature
For the buttermilk snow, combine the milk and cornflour in a saucepan and whisk over a low heat until the mixture thickens. Remove from the heat and allow to cool to tepid before adding the buttermilk
50ml of milk
1/2 tbsp of cornflour
250ml of buttermilk
4
Season to taste with a pinch of salt and lemon juice and mix well. Freeze the mixture in a shallow tray
Blanch the dill in boiling water for 20 seconds and then refresh in ice cold water. Squeeze all of the water out of the dill. Blend with the rapeseed oil until very smooth and then strain through a fine sieve
100g of dill
100ml of rapeseed oil
6
Peel the cucumber and slice into 2cm pieces. Place the pieces in a bowl and cover with salt for around 20 minutes
Christoffer Hruskova has built his success on using traditional Scandinavian cooking and preserving techniques to create awe-inspiring dishes and now owns a bakery, The Bread Station, in London Fields.
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Pickled mackerel with buttermilk snow, cucumber and dill
