Cured Cornish Mackerel With 'Nduja, Cucumber And Pork Skin Recipe

Cooking Directions

• STEP 1.Start by preparing the mackerel. Mix together salt, sugar, and spices in a bowl. Rub the mixture all over the mackerel fillets.
• STEP 2.Place the mackerel fillets in a shallow dish and cover with plastic wrap. Refrigerate for at least 24 hours to cure.
• STEP 3.After 24 hours, remove the mackerel from the cure and rinse under cold water. Pat dry with paper towels.
• STEP 4.Thinly slice the mackerel and arrange on a serving platter.
• STEP 5.Next, prepare the 'nduja. Heat a small amount of oil in a pan and add the 'nduja. Cook until it becomes fragrant and slightly crispy.
• STEP 6.Slice the cucumber into thin rounds and arrange them on the serving platter with the mackerel.
• STEP 7.To make the crispy pork skin, preheat the oven to 400°F (200°C). Place the pork skin on a baking sheet and bake for 20-30 minutes, or until crispy.
• STEP 8.Break the crispy pork skin into small pieces and sprinkle them over the mackerel and cucumber.
• STEP 9.Serve the cured mackerel with 'nduja, cucumber, and crispy pork skin as an appetizer or light main course.

Cooking Tips

• Make sure to use fresh and high-quality mackerel for the best results.
• Adjust the amount of 'nduja according to your spice preference.
• For extra flavor, you can add a squeeze of lemon juice over the mackerel before serving.
• The crispy pork skin can be made in advance and stored in an airtight container.

Storage and Serving

• Leftover cured mackerel can be stored in the refrigerator for up to 2 days.
• Serve the dish chilled or at room temperature.
• Garnish with fresh herbs, such as dill or parsley, for added freshness.