- 1 can mackerel in water/brine
- Toasted rye bread
- Romaine lettuce
- Chopped green olives or capers
- Pomegranate seeds
- 75ml pomegranate vinegar
- 25ml clear vinegar
- 2 cloves
- 1 star anise
- 2 tbsp. sugar
This is how you do it
Drain the mackerel.
Mix ingredients for the pickle and add the mackerel – let the mackerel pickle for 2-3 hours or overnight.
Toast the rye bread and add a little butter. Add lettuce.
Drain the mackerel from the pickle. Ass mackerel on top of the lettuce.
Garnish with horseradish, a little green olives or capers, pomegranate seeds, dill, and a little lime.