Cured Mackerel

🛒 Ingredients

• Mackerel fillet 120 g · 295 kcal

👨‍🍳 Instructions

1. Thoroughly clean the mackerel, then carefully fillet it, removing all bones and trimming any excess fat; pat the fillets dry with paper towels.
2. In a small bowl, combine coarse sea salt, granulated sugar, crushed black peppercorns, and crumbled bay leaves to create the curing mixture.
3. Place a thin layer of the curing mixture in the bottom of a non-reactive dish, then place the mackerel fillets skin-side down on the mixture and cover them completely with the remaining cure.
4. Cover the dish and refrigerate for 8-12 hours, depending on fillet thickness and desired saltiness; during this time, the fish will release liquid.
5. After curing, thoroughly rinse the fillets under cold running water to remove all curing mixture, then pat them completely dry with paper towels.
6. Slice the cured mackerel thinly on the bias, then serve immediately or store in the refrigerator, lightly brushed with olive oil, for up to 3 days.