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Greek · Starter
Greek Mackerel Gravlax
Mackerel fillets cured for a few hours in salt, pepper, sugar and lemon zest, rinsed and then quickly grilled so the flesh turns dense, savoury and bright. A meze from the tsipouro bars of Volos.
- YieldMakes 6 meze servings
- Hands-on30 min
- Total3 h 58 min
- Difficulty
Ingredients
- 6skin-on mackerel fillets, about 100 g each
Cure
- 2 tbspcoarse salt
- 2 tspcoarsely ground black pepper
- 2 tspsugar
- 1lemon, zest finely grated; keep the juice for serving
To cook and serve
- to tasteolive oil, for brushing and drizzling
- 2ripe tomatoes, slicedoptional
- 30 garugula or lettuce leaves, a handfuloptional
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