Mackerel Gravlax with Juniper Berries

Photo by Michael Piazza / Styled by Catrine Kelty

Barely adapted from The River Cottage Fish Book by Hugh Fearnley-Whittingstall and Nick Fisher, these simple cured mackerel are a terrific local, sustainable alternative to gravlax, and a perfect introduction to curing fish. Removing the pin bones can be a little tricky, but if you miss a few, it’s easy to get them out later. In winter, most local fishmongers—like Courthouse Seafood in East Cambridge—sell mackerel, but it’s a good idea to call ahead.

Makes 8 servings

8 mackerel, cleaned
¾ cup dark brown sugar
20 juniper berries, ground in a spice grinder or with mortar and pestle
1/3 cup coarse salt

Filet the fish: On a clean board with the fish’s belly facing you, slice along the spine at a 35° angle to remove the filet. Flip the fish and repeat on the other side. (Or, ask your fishmonger to do this for you; the result you want is 16 mackerel filets.)

When all of your fish are fileted, mix sugar, juniper and salt thoroughly. Sprinkle about one third of the cure in a casserole dish or baking pan and arrange a layer of filets, skin side down. Sprinkle another layer of cure and arrange another layer of fish skin side up, repeating until all filets are arranged.

Cut a sheet of parchment to cover the dish, leaving a few inches hanging on each side.

Fit a board or plate snugly inside on top of the parchment and weight it with pie weights, cans or condiments so that the mackerel is sealed in.

After 48–72 hours, remove the mackerel from the cure and rinse. With a thin filet knife, remove the skin. Remove remaining bones with fish pliers.

Serve with crème fraiche, fresh dill and capers on toasted brown bread, or anywhere you’d serve lox.

This recipe appeared in the Winter 2021 issue as part of a larger story on Potted Meats and Preserved Fish.