Shime Saba Recipe
Cured norwegian mackerel, tomato, truffle, basil
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Ingredients
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Cured Mackerel and Garnishes
Method
Preparation of Shime Saba
- 1
Curing the Mackerel
In a bowl, combine sea salt and sugar. Rub this mixture evenly over the Norwegian mackerel fillets. Place the fillets in a shallow dish, cover with plastic wrap, and refrigerate for 24 to 48 hours to cure.
- 2
Preparing the Garnish
After curing, rinse the mackerel under cold water to remove excess salt and sugar. Pat dry with paper towels. Prepare the garnish by mixing diced tomatoes, fresh basil leaves, and a drizzle of truffle oil in a bowl. Season with black pepper to taste.
- 3
Plating the Dish
Slice the cured mackerel into thin pieces. Arrange the slices on a serving plate and top with the tomato and basil garnish. Drizzle a little more truffle oil over the top if desired.
