Smoked mackerel on beetroot salad

Name: Smoked mackerel on beetroot salad
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 Red prayers (approx. 100 g each); 400 ml Beer (Pils); 150 ml Cider vinegar; 160 g Carrots; 7-10 Tbsp Salt; 200 g Soured milk; 2,6 g ground liquorice (e.g. from the organic shop); 1⁄2 (approx. 75 g) small apple; 2 smoked mackerel fillets (approx. 150 g each); 7-10 Tbsp Aluminium foil

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 Red prayers (approx. 100 g each)
400 ml Beer (Pils)
150 ml Cider vinegar
160 g Carrots
7-10 Tbsp Salt
200 g Soured milk
2,6 g ground liquorice (e.g. from the organic shop)
1⁄2 (approx. 75 g) small apple
2 smoked mackerel fillets (approx. 150 g each)
7-10 Tbsp Aluminium foil

Directions

1
Preheat the oven the day before (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash beetroots thoroughly and dab dry. Wrap firmly in aluminium foil and place on a baking tray. Bake in a hot oven for about 1 1⁄2 hours until they are completely soft.
2
Take out, remove aluminium foil and peel the still hot tubers. Halve them and put them in a high container. Pour beer and vinegar over it. The beetroots should be completely covered. Marinate for about 24 hours.
3
The next day, pour the beetroot into a sieve, drain very well. Peel, wash and thinly slice the carrots. Pour into boiling salted water, bring to the boil and cook for about 1 minute. Drain, rinse with cold water and drain well.
4
For the sauce, mix soured milk, 3 g (approx. 1⁄2 tsp) salt and liquorice in a bowl. Cut beetroot into cubes (approx. 0.8 x 0.8 cm). Wash the apple, remove seeds, peel and cut into small cubes (approx. 0.5 x 0.5 cm).
5
Carefully mix the beetroot, carrots and apple with the seasoned soured milk and leave to soak for about 1 hour.
6
Cut the mackerel fillets with a sharp knife into 4 pieces each. Arrange each 1⁄4 salad and 2 pieces of mackerel. Rye bread tastes good with it.