Ingredients
1 mackerel - filleted, deboned and finely diced2 shots (50 ml) of grapefruit juice
1 shot (25 ml) of Douglas Fir Vodka
1 tsp grated root ginger
1 tsp Cornish Sea Salt Fiery Umami
1 tsp chopped dill
1 tsp caster sugar
1 tsp rice wine vinegar
2 sheets of toasted nori
Instructions
- Fillet your mackerel and remove the skin, then finely dice and place in a mixing bowl.
- Pour over the ingredients for your cure and stir gently. Leave to cure for 2-3 hours.
- Drain off the excess juice and arrange in a line along a sheet of nori. Roll up into a tight maki roll and slice into bitesize portions.
- Serve with an extra sprinkle of Fiery Umami salt.
