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Pickled Mackerel and Beetroot Salad (Inlagd Makrill med Rödbetssallad)

Pickled Mackerel and Beetroot Salad (Inlagd Makrill med Rödbetssallad)

A treasure trove of flavors, this dish is a perfect showcase of fresh Swedish ingredients

Pickeled herring can also be used in place of mackerel; either way, this dish is an explosion of flavor, and a good example of Sweden on a plate.

This recipe is courtesy of SwedishFood.com.

Ingredients

For the brining

  • 4 mackerel filets
  • 4 Cups water
  • 1/2 Cup salt

For the pickling

  • 2 Cups white vinegar
  • 1 Cup water
  • 1/4 Cup caster (superfine) sugar
  • 5 cloves
  • 1 cinnamon stick
  • 6 black peppercorns
  • 1 bay leaf
  • 1 Teaspoon black mustard seeds
  • 1 Teaspoon yellow mustard seeds
  • 3 Teaspoons yellow cardamom pods, lightly crushed
  • 2 carrots, thinly sliced
  • 1 onion, sliced

For the salad dressing

  • 1 Tablespoon lemon juice
  • 3 Tablespoons salad oil
  • 1 Tablespoon finely chopped dill
  • 1/2 Teaspoon sugar

For the salad

  • 2 Small cooked beetroots, thinly sliced
  • 4 Ounces mixed salad leaves
  • 2 Tablespoons salad dressing (directions above)
  • 2 Tablespoons balsamic glaze, or to taste
  • 2 Tablespoons olive oil, or to taste
  • A few small sprigs of dill


Watch the video: Σαλάτα Γκουρμέ με Τριμμένο Ωμό Παντζάρι και Πράσινο Μήλο-Kim Karamaneas (January 2022).