INGREDIENTS
- – Mackerel.
- For the brine:
- – Water 1.5 L.
- – Sal 150 g.
- – Laurel 2 unid.
- – Black pepper 1 tsp.
- – Garlic 2 models.
- For the pickle juice:
- – Alcohol vinegar 1L.
- – Water 1.2 L.
- – Sugar 350 g.
- – Coarse salt 50 g.
- – Kummel 1 cdita.
- – Black peppercorns 1 tsp.
- – Blonde mustard seeds 1 tsp.
- – Numerous dill!
- For the potato salad:
- – Complete cooked potato with pores and skin 4 models.
- – Pepino en pickle 200 g.
- – Onion 1 unit.
- – Dill rather a lot.
- – Cucumber pickle vinegar.
- – Toasted kumel seeds.
- – Outdated mustard.
- – Sunflower oil.
- – Floor black pepper.
CANNED MAKERLEY with potato salad on rye bread
PROCEDURE:
For the mackerel:
1. Devise the mackerel, take away the top and tail. Fillet and flake.
2. For the brine: Carry to a boil and funky earlier than utilizing.
3. Go away the filets in brine for 1 hour.
4. Then take away from the brine and drain on cloths.
5. For the pickle juice, carry all the things to a boil.
6. Pour over the fish fillets and depart there till it cools, it’s best to go away it for a day earlier than consuming.
7. For the potato salad: Boil the potatoes complete with their pores and skin on, to forestall them from absorbing an excessive amount of water.
8. Peel the potatoes and lower into items, add the lower cucumber in pickle
sliced, together with the onion in small cubes, add the vinegar
of the cucumber, the kumel seeds toasted and handed by way of the mortar, the salt,
mustard, oil, black pepper and chopped dill.
