Grilled Mackerel

With Elderflowers

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

The revivial of Danish cooking and the great movement of modern Nordic cooking means that the Danes believe in seasonal cooking. Elderflowers, for instance, are in season from late May to mid-June. Surprisingly, elderflower complements the rich flavour of mackerel.


  • 4 x 225 g whole mackerel, cleaned
  • 125 ml (½ cup) extra-virgin olive oil


Rub the fish with salt and pepper, then lightly rub with olive oil. Stuff each cavity with the lemon and some of the elderflower. Tie the fish at regular intervals with kitchen string.

Make the tomato salad. Arrange all the tomatoes in a shallow bowl. Season and drizzle over the olive oil and vinegar. Leave for 10 minutes, then sprinkle with the chopped herbs.

Preheat a charcoal