Gravad Mackerel
Prep time
Total time
A delicious dill cured mackerel perfect for canap├ęs or as a starter with potato salad and sweet mustard.
Glamorous Glutton:
Recipe type: Cured Mackerel
Cuisine: Swedish
Serves: 8 serves
  • 1ltr water
  • 60mls apple cider vinegar
  • 600g mackeral fillets,
  • 1 tbsp juniper berries, crushed (use the flat blade of a knife to press down on the berries and crush them)
/2 Tbsp all-spice berries crushed in a pestle and mortar
  • 55g sea salt
  • 400g granulated sugar
  • 40g dill, very finely chopped
  1. Mix the water and vinegar together . Place the mackerel fillets flat in a dish and pour over the vinegar solution. Cover with cling film and leave in the fridge for 24 hours.
  2. Remove from the fridge and discard the vinegar solution. Dry the mackerel on kitchen paper.
  3. Mix the sugar and salt together
  4. Scatter some of the sugar mix on the base of a flat dish with sides. Place half the mackerel fillets, skin side down on the base of the dish.
  5. Scatter the dill thickly over the fish add the juniper and all-spice and place the remainder of the mackerel on top skin side up. So that the mackerel is flesh against flesh.
  6. Cover with the remainder of the sugar mix.
  7. Cover with cling film and place in the fridge for 48 hours.
  8. Remove from the fridge and wipe off the sugar
  9. Place on a board skin side down and slice thinly on the diagonal off the skin. Serve on rye bread or crisp bread with sour cream and sweet mustard or with potato salad and sour cream.
Recipe by Glamorous at