Mackerel, cucumber, apple, dill oil Recipe

Dissolve 60g salt completely in a liter of boiling water, cool for at leat 2 hrs.

Then pickle 200g mackerel filets for 10 mins, wipe them dry

Get the juice from 1/2 cucumber and 1 Granny Smith, mix 40g juice with 20g sour cream, 8g chardonnay vinegar, 7g sushi vinegar, 7g Kirin and a pinch of salt

Blitz 40g dill, 20g spinach and 150g grapeseed oil during 2 mins.

Warm the dill oil in a 90°C oven during 2 hrs, sieve through a muslin cloth.

Add 3 tbsp of the clean oil to the vinaigrette and whisk a bit

Serve as shown, with dill tops, matchsticks of apple and cucumber

(Recipe by Blendbrothers)

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Mackerel, cucumber, apple, dill oil Recipe