This is a favourite recipe for curing mackerel in the style of gravad lax.
Scrape off the salt mixture then, to serve, cut the fish diagonally into thin slices, and place on individual plates with a small salad of thin red and green apple slices, spring onions and a sprig of coriander leaves. Mix the apple juice and oils together, spoon over the apples, and sprinkle the toasted sesame seeds over the top.
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