Jul 14 2026
Restaurants›FET-FISK restaurant + bar›Pickled Mackerel Recipe

Pickled Mackerel Recipe

Inspired by FET-FISK restaurant + bar
Time1h 30m
Serves4

SMOKED BEET CABBAGE

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Ingredients

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Pickled Mackerel

Smoked Beet Cabbage

Method

Pickled Mackerel

  1. 1

    Prepare the Pickling Liquid

    In a saucepan, combine water, white vinegar, salt, sugar, black peppercorns, bay leaves, and mustard seeds. Bring the mixture to a boil over medium heat, stirring until the salt and sugar dissolve.

  2. 2

    Pickle the Mackerel

    Once the pickling liquid is boiling, remove it from the heat and let it cool for about 10 minutes. Place the mackerel fillets in a clean glass jar and pour the cooled pickling liquid over them, ensuring they are fully submerged. Seal the jar tightly.

  3. 3

    Refrigerate

    Allow the mackerel to pickle in the refrigerator for at least 24 hours before consuming. For optimal flavor, let it sit for 3-5 days.

Smoked Beet Cabbage

  1. 4

    Prepare the Beetroot

    Preheat your oven to 200°C (400°F). Wrap the beetroot in aluminum foil and roast in the oven for about 45-60 minutes, or until they are tender. Once cooked, let them cool, then peel and slice them into thin rounds.

  2. 5

    Prepare the Cabbage

    While the beets are roasting, slice the red cabbage thinly. In a large mixing bowl, toss the cabbage with olive oil, smoked paprika, salt, and black pepper until well combined.

  3. 6

    Combine and Serve

    Once the beets are prepared, gently fold them into the seasoned cabbage. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

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